I wanted a slaw to go with my pork
but I wanted something a little different.
This jicama slaw fit the bill.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-gXroSpfT2RMqsSiG4mdTNSky1eOavMVpVyt7l48M7TaCsUjd_g6i8MsKzhM9yaPgWC1OE8PmFy9X97EIan6M8VkEsR27RkVmK8IRSWxwdJg3JSBczei9hOS5kdqJetIpl7Rciqlaw5A/s400/DSCN8339.JPG)
Ingredients for slaw:
about 1/4 cabbage wedge, shredded
1 jicama, pealed and shredded
1 carrot, pealed and shredded
1 apple, pealed and cut into matchsticks
1 green onion, sliced
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9XWGpnnAthJsi-0FwES-RbvDvQ6N0o2tFmblau3nLsBQfgMIp98QUcFphlsDUXjFjLwQaMwYzbDhs0P8drCMYVa4ZJJnjpOw-r5k1EVEshMi7THnh6MckWIhBvob7rqLhgfk18FXG_wv/s400/DSCN8342.JPG)
Jicama in front,
then, going clockwise,
green onion,
carrot,
and cabbage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6JDtRrS376nl5LtUbCCZiWqEHGOFvCmAmYzgNOhG5AC3CO-Z0RV1qtEIbTMCdmuRbvteJmuREy-Vcbx8OrxFyRSoiT9sIkvkxNFHDzGW6NZjvRkhNGLp-kRYLIgBJFxmDJLEGzXaobjn/s400/DSCN8344.JPG)
I set the apple aside since I didn't want
to cut it and have it oxidize before I tossed it in with
the rest of the slaw.
Hence the lime.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjZ062yN_HcEeIkQuwCfQlQbLFU9ohSmPWcHoKpz5hRFm-O5m0GED05ah94yaywbMUdr3YFwXobgD__z2bYR9mu4W1CZ3mxV8w3jwXz4vhvCTa_JwOXlRvjxJEJ-QOjuWyNSg56UeYXnP/s400/DSCN8345.JPG)
I cut my apple into fat matchsticks
and tossed the pieces in the juice of 1 lime.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_jIdNrpDnobA48EIHslreyjSVG0uvAu49mF9Jh5LS5IOsLvXB5OW_4-mUPeX6ZyfYdGM70jY2P4P87c4lpz5JAQxTPIo54wwbj4Ny0lMHSvZN27iJ50Zfz13s94aDYYgQ_kqMRVz29mq/s400/DSCN8347.JPG)
Then I added the apple to slaw.
Next, dressing for the slaw.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqLQ6SDwP2DhuUbnYDhaDfTuVt9Xsg_ugfULM0LgGrRmf-ymXhEKDepr_zLdhbF22HVX70_yzHDQ_H6G5ef9NDWLgfTPJDuAvlIe3nIVF_SrkfnjYFj9fNvv8HMKN3vfaby8RIn9vHlOE/s400/DSCN8350.JPG)
Dressing ingredients:
1/4 cup honey
1/4 cider vinegar
2 TB Dijon mustard
about 1/2 cup extra virgin olive oil
salt and pepper
Mix first 3 ingredients,
then whisk in olive oil
until you have a cup of dressing.
Salt and pepper to taste.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiELNJG_6G72utaym-vBkHRKCZ8FE1quruqzVeXBguXcnMSsLN4kq0RQ7K8e2CfqyuicAzmJhS7qGQyS845yv8eSfB2qreT1xJ3Kq5PhZDQHlmwBl8Zel2NjYDMaArWDcGyXws9RZoFby/s400/DSCN8356.JPG)
Pour dressing over salad
and toss to coat.
Refrigerate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJEV6lsEO7OLqWmw0kebS7rw8YUTK6_pqYLqV-Qz0Vk-g531YxNciMSsnFfcY198vS1V1eqCuc9yo2LoncW7qjD0AjwGj3_d1itFBQH5zt1ElyeUwOMeP2iRlMFGi_Lw-jOZDIhX8FlXl/s400/DSCN8357.JPG)
Toss before serving.
This was light, crisp, and yet another dish
in which I could taste each flavor.
Mr. Hawthorne is a cole slaw purist,
so the next day,
he drained and washed my dressing off
and put in mayo.
After seeing this diss of my dish,
I asked him about the pork.
"With any type of tenderloin,
you don't need marinades.
You might want a hint of something on the crust
but tenderloin doesn't need anything.
That's waste."
To each his own.
I want different at times.
He wants same.
I try.
I fail.
And, yes, Mr. Hawthorne,
I prefer a regular cole slaw to this.
I think I'm not overly enamored with jicama.
I've heard the flavor described as
something between potato and apple.
It isn't.
To me.
I just like different.
Stay tuned for my baked acorn squash soup.
2 comments:
I know what it's like to try to please a difficult palate.
Looks great! I'm going to try this!
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