This could become a new favorite holiday side dish at your house. Jicama, a mild, sweet root vegetable, offers a crisp counterpoint to the more traditional cabbage and carrot in this slaw.
Make Ahead: The vegetables can be prepped 1 day in advance, then wilted just before serving.
- 1/2 cup canola or peanut oil
- 1 large (about 2 pounds) savoy or green cabbage, cored and cut crosswise into thin slices
- 1 medium (1 pound) jicama, peeled and cut in half, then cut into very thin strips (julienne)
- 8 ounces carrots, grated
- 4 scallions, white and light-green parts, cut crosswise into small pieces
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
About 30 minutes before serving, heat the oil in a large skillet over medium-high heat until the oil shimmers (about 2 minutes). Add the cabbage, toss well for 30 seconds just to soften, then remove from the heat.
Transfer to a large serving bowl and toss with the jicama, carrots, scallions, vinegar, sugar, salt and pepper. Taste and adjust seasoning as necessary. Serve warm or at room temperature.
TIP ABOUT PREPPING ROUND VEGETABLES, FROM TONY ROSENFELD
Because both the jicama and cabbage are round, cut them into quarters and set them flat on the cutting board before trying to cut them into thin strips.
From cookbook author Tony Rosenfeld.
Tested by Bonnie S. Benwick.
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