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.
- 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
- 1Combine jicama, kohlrabi, radish and pineapple in a large bowl, add mint and jalepeño, and toss to combine.
- 2Whisk 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.