Name: Jicama slaw
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 jicama, cut into julienne (see note); 2 kohlrabi, cut into julienne; 6 red radishes, cut into julienne; 300 gm pineapple (about 1/3), cut into julienne; ½ cup coarsely chopped mint; 2 green jalapeños, finely chopped; 80 ml (1/3 cup) orange juice; 2 tbsp lime juice; 2½ tbsp olive oil

Jicama is a tuber used in Asian and Mexican dishes with a taste that sits somewhere between an apple or Asian pear and a radish. It has a firm, crunchy texture that holds well in a slaw. This slaw would go very well with grilled seafood.

Ingredients

3 jicama, cut into julienne (see note)

2 kohlrabi, cut into julienne

6 red radishes, cut into julienne

300 gm pineapple (about 1/3), cut into julienne

½ cup coarsely chopped mint

2 green jalapeños, finely chopped

80 ml (1/3 cup) orange juice

2 tbsp lime juice

2½ tbsp olive oil

Method

Main

1.Combine jicama, kohlrabi, radish and pineapple in a large bowl, add mint and jalepeño, and toss to combine.

2.Whisk citrus juices and olive oil in a bowl, drizzle onto salad and season with two generous pinches of sea salt flakes (this helps balance the sweetness of the pineapple). Transfer to a platter and serve.

Note Jicama, also known as yam bean, is available from Asian grocers.
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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