Eating

Sweet and Spicy Jicama Slaw

Why dash into the house to steam broccoli or roast potatoes to accompany that meat or fish on your grill? Plenty of summer salads and side dishes start on the grill.

Think mushrooms, broccoli, zucchini, peaches, even watermelon. Wrapped in foil, tucked into a grill basket, or simply thrown on whole, many fruits and vegetables take well to a smoky char. Bathed in olive oil with a dash of salt and pepper, their natural sugars will caramelize and develop layers of flavor you didn’t know existed.

Dress them up with fresh herbs, a squeeze of citrus, a bit of cheese or crème fresh, or a drizzle of balsamic vinegar. These fruits and veggies might just be the star of your plate.

The recipe below features grilled pineapple and red cabbage. Paired with crunchy jicama (see box below) and slathered with a chili-lime dressing, these ingredients make for a “second helping” salad. I couldn’t stop eating it alongside my grilled, garlicky fish. A few sprigs of cilantro added a bright, funky flavor my taste buds adored.

The recipe feeds a crowd—perfect for your next picnic. It is also easy to halve the recipe for smaller families.

So move over, meat. Fruits and veggies are about to hit the grill.

Crunchy jicama adds a refreshing surprise to grilled cabbage and pineapple. This summer slaw is excellent alongside grilled meats–or on its own.

Sweet and Spicy Jicama Slaw

(Serves 8 to 12)

  • 1 red cabbage (about 2 pounds)
  • 1 pineapple
  • 1/4 c. olive oil
  • 1-2 jicamas (about 2 pounds total)
  • 1 red pepper
  • 1 c. mayonnaise
  • 2 cloves garlic
  • 2-3 T. hot sauce of choice
  • 1/2 c. cilantro leaves
  • 1 t. salt
  • 1/2 t. pepper
  • 2 limes

Grill the cabbage and pineapple: Heat a grill pan or grill to medium-high. Slice cabbage in half. Then slice each half into two or three wedges, positioning knife through the stem end so that leaves stay attached. Cut top off pineapple, leaving skin on and core intact. Slice in half lengthwise. Cut each half into two or three wedges.

Brush cabbage and pineapple wedges with olive oil, then place on the grill. Grill for 15 to 20 minutes, turning as needed, until pineapple and cabbage have grill marks on all sides and are softened slightly. Remove wedges to a large tray to cool.

Prepare other vegetables: Meanwhile, peel and cut jicama into matchsticks. Remove core from red pepper. Dice finely. Set vegetables aside.

Create the dressing: Place mayonnaise into a medium bowl. Whisk in finely minced garlic, hot sauce, cilantro, salt, and pepper. Zest and juice both limes. Add to the dressing.

Assemble the salad: Thinly slice cooled cabbage wedges into slaw, discarding the stem end. Remove woody core and peel from pineapple. Slice pineapple into bite-sized pieces.

Combine cabbage, pineapple, jicama, red pepper, and 2/3 of prepared dressing in a large bowl. Stir to combine. Add more dressing, if needed. Taste and season with additional cilantro, hot sauce, or salt/pepper.

Serve salad at room temperature or refrigerated.

Introducing: Jicama

A Refreshing Crunch for Your Salad

For the recipe above, peel jicama. Cut into quarter-inch slices. Finally, cut each slice into matchsticks. Jicama can also be cubed or grated, depending on the needs of your recipe.

In the summertime heat, refreshing jicama is a nice addition to a salad. This white-fleshed tuber is crisp like an under-ripe pear, slightly sweet like a water chestnut, and starchy like a potato.

Purchase jicama tubers that are firm and wrinkle-free. Store in your refrigerator (loosely covered) for a week or two.

In the summertime heat, refreshing jicama is a nice addition to a salad. This white-fleshed tuber is crisp like an under-ripe pear, slightly sweet like a water chestnut, and starchy like a potato.

Peeling is easy if you first slice the root in half—creating a flat surface to rest on your cutting board. Shave down the sides with a sharp knife, removing its papery tan skin. Cut the jicama into slices, cubes, or

matchsticks depending on the recipe you have in mind.

Jicama will absorb any dressing you use and add a bright “crunch” to your summer salads. Enjoy!

Jicama has a high in water content, making it refreshing on hot summer days.

Editor

Abundant Home is designed to highlight God's love for us through family relationships. Our first relationship is with Jesus Christ, who promises, "I have come that they may have life, and that they may have it more abundantly" (John 10:10).

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