The Reigning Queen of Quick Pickles makes slaw
Am I the only one who tastes marshmallows when I bite into a slice of jicama? That chalky starch thing that happens with the tuber has me craving s'mores every single time I eat them. It is probably a good thing, then, that jicama is one of those vegetables that I forget about. As root vegetables season is slowly waning, I reached for one of the sturdy fellas and brought him home for a slaw to serve with grilled fajitas.
Made using the same technique I use with quick pickles, this jicama slaw tends to be quite wet. If you prefer a less tart slaw, use less vinegar.
1/4 cup sugar or honey
1/2 cup white wine vinegar
Juice and zest of 1 large orange
2 tablespoons fresh grated ginger
1 grated garlic clove
1 medium-sized jicama, peeled and grated
1 carrot, grated
1/2 red pepper, sliced thin
1 - 2 chili peppers, diced
In small saucepan combine sugar and vinegar; simmer over medium-high heat until sugar is dissolved. Remove from heat and cool. Add orange juice and zest, ginger, and garlic. Toss with remaining ingredients, season to taste with salt and pepper, and chill at least 30 minutes before serving.