This slaw was a great accompaniment to the Cuban pulled pork tacos. The slaw was sweet and a little spicy which worked well with the sweet and spicy flavors of the pulled pork. Jicama has the same texture and similar taste to watercress but has an earthier flavor to it. Since I had only eaten jicama in restaurants and ignored it in the grocery aisle, it was fun to test out a new item in the kitchen. The slaw was tasty and easy to throw together since all it takes is grating the ingredients in a bowl and adding a little juice and spices.
Red Cabbage and Jicama Slaw
(Makes 4 servings)
- 1 orange, juice
- 1-2 limes, juice
- 1 tbsp honey
- 1 tbsp granulated sugar
- 1/2 medium jicama, grated on large holes of box grater
- 1/2 small red onion, grated on large holes of box grater
- 2 cups red cabbage, grated on large holes of box grater
- 1 large carrot, grated on large holes of box grater
- 1 handful fresh cilantro, chopped
- dash cayenne
- Salt and pepper to taste
- In a mixing bowl, mix the grated jicama, onion, cabbage, carrot, and cilantro.
- In a separate bowl mix together the orange juice, lime, honey, and sugar.
- Toss the liquids onto the grated vegetables and add a dash of cayenne.
- Let sit in the refrigerator for 30 minutes to an hour to marinate.