There's nothing more refreshing than a light, and healthy slaw to go with pretty much any meal; pork, chicken, seafood, beef- it pairs well with most anything! (Plus, it's pretty quick and easy to make as well.)
Each bite is slightly sweet, crunchy, and that wee bit of cayenne hits right at the end! It doesn't over power, but adds a small amount of heat to counteract the sweetness. Jicama is rather bland on it's own, (has the texture of a granny smith apple, and is slightly sweet), so it pairs well with anything sweet or savory! The addition of the coconut chips for garnish adds variation of texture, (a different kind of "crunch"), and really wraps all of those amazing flavors together. This is an excellent dish to have on a hot day, or, to make you feel like you're someplace tropical on those cold and dreadful U.P. "Spring" days. If you can't find good fresh mangoes or pineapple where you live, you can always use canned or dried. That also adds variation of texture and flavor in this slaw as well! If you don't like the heat of cayenne pepper, use mint, cinnamon, or ginger for a different twist. This salad is best consumed the same day it's made, but will still hold well for 2-4 days. Be sure to keep it cold for best results. Also, for some "quick" tips to speed things along:
Use your food processor for shredding, or simply purchase shredded carrots. Also, as I mentioned above, you can also use canned or dried pineapple and mango as well, but I would still squeeze fresh citrus juice for the dressing! (I really believe it makes a difference in flavor & quality.) If you want to add some additional items, try: green or red cabbage, red onion, peppers/ chiles, etc.
Yield: 8-10 servings
Prep-time: 15- 30min.
1 cup or 1/2 Jicama (shredded)
1 cup of shredded or matchstick carrots
1 cup of chopped pineapple (Or a small can of drained pineapple "tidbits")
1 Mango (chopped) or 1/2 cup of chopped dried mango
zest and juice of 1 lime
zest and juice of 1 orange
1-2 T honey
pinch of salt
1/4 t. of cayenne pepper
Grapeseed or Olive oil (About a 1/4 cup)
Optional: Toasted Coconut chips
1) Shred and/or chop all veggies/ fruit, and place in a strainer over a bowl. Sprinkle some salt over, and allow to drain for 30-60min. (This will pull the moisture out of the veggies/ fruit.)
2) Press down on the veggies & fruit to extract additional moisture, then place contents in a medium sized bowl.
3) In a separate smaller bowl, combine the juices of lime and orange, zest, honey, salt, and cayenne pepper. Whisk in very quickly the oil- not adding it all at once, but streaming it in while you whisk for good emulsion.
***You can also place all dressing ingredients into a mason jar or blender, and blend or shake vigorously to emulsify your dressing.
4) Pour the dressing over the veggies/ fruit, and toss to combine. Cover and refrigerate the slaw for a good 2-4 hours prior to serving for best results. Right before serving, sprinkle over some toasted coconut chips for garnish.