Just in case you were getting sick to death of celery-fennel slaw…I mean, I’m certainly not, I eat it at least once a week and am feeding my addiction by growing my own fennel bulbs (I’ve tried growing celery a couple times and royally suck at it).
But a change is always good, and I have a new slaw for you to try and it’s ever so very yum.
Jicama is the tuberous root of a native Mexican vine; it looks very much like a turnip and has the consistency of a water chestnut. Jicama and mango are a match made in heaven. This slaw would by dynamite with swordfish, which I didn’t have, but it was just as dynamite on grilled salmon. It could also stand very respectably on its own. Had there been any left, I would’ve eaten it for breakfast.
- 1 jicama (fist-sized), peeled, sliced across, and then cut into matchsticks
- 1 mango, peeled, sliced, and matchsticked. Peeling a mango is a tiresome job and I get around it by buying the pre-prepped stuff so all I have to do is slice or dice it how I want.
- 1/2 red onion, sliced as thinly as possible
- 10-12 cherry tomatoes, quartered
- 2 tbsp chopped, fresh cilantro
- Vinaigrette of choice
Combine all ingredients and toss well.