Summer’s coming. This means a lot of things for The Mouse House, not the least of which is a lot more barbecue. Now, I like my barbecue more on the melt-your-face-off-hot side of things. This slaw is cool, crisp, and oh-so-refreshing�making it a great counterpoint to any kind of spicy food.
(Looking for another easy summer salad? Try my Classic Cucumber Salad, which is creamier and just as easy to prepare.)
What the heck is a jicama?
Also known as the Mexican potato or yam bean, jicama (pronounced “hi-ka-ma”) has a texture that’s crunchy and fresh, kind of like an apple, pear, or water chestnut. It has a mild, slightly sweet flavor.
Whole jicama
The dressing for this slaw is light and mild, as well. Make the slaw a day in advance to let the orange flavor in the vinaigrette meld with the licorice notes of the fennel. If you want to add a little heat, toss in some red chili flakes.
How about that seasoned rice vinegar?
Yep, yep. Marukan is my favorite brand. Like the name implies, this rice vinegar
A slaw or not a slaw: That is the question
One last note. I’m not sure that this is *technically* a slaw or not, since it doesn’t contain cabbage. It’s slaw-like enough for me, though. So there you have it.
Fennel & Jicama Slaw
1 jicama
1 fennel
3 Tbls. olive oil
1 Tbls. seasoned rice wine vinegar
2 Tbls. orange juice
kosher salt
freshly cracked black pepper
red pepper flakes, optional, if you want a little heat
1 green onion, sliced into rings
Serves about 4 as a side salad
Fennel & Jicama Slaw: Prep the veggies
Peel the jicama with a vegetable peeler or a paring knife.
Slice it into thin rounds.
Stack them up.
Then slice them into matchsticks. Toss them into a mixing bowl.
Grab your fennel.
Cut the end and top off. You could use the stems and feathery greens in this salad, if you like. I like to just use the bulb and save the top for making stock.
Whack the fennel bulb in half with a sharp knife.
Slice each half thinly, like this:
Toss the fennel pieces into your mixing bowl with the jicama.
Fennel & Jicama Slaw: Make the dressing
Put the olive oil, vinegar, orange juice, salt, and pepper in a medium-sized bowl. Whisk it together until the ingredients thicken up and are fairly uniform. Give it a taste and adjust the seasoning to your liking. Toss in some chili flakes now, if you like.
Fennel & Jicama Slaw: Dress, toss, and serve!
When you’re happy with the dressing, pour it over your chopped veggies.
Toss the veggies with your hands or two wooden spoons to distribute the dressing.
Garnish with chopped green onion.
Serve and enjoy!
