Make Unforgettable Coleslaw By Swapping Cabbage For This Sweet Root Vegetable
Few dishes are as instantly familiar (and sometimes, regrettably forgettable) as coleslaw. The simple combination of cabbage, carrots, condiments, and seasonings can look and even taste totally recognizable (if not terribly exciting) with nothing other than those scant ingredients.
Jicama is a large, somewhat stealthy bean whose root is easy to slice and eat whether unadorned, tossed into salads and stir-fries, baked into veggie chips, or even sometimes used as a handy carbohydrate replacement (often replacing grains or potatoes). When peeled, it looks more like a particularly pale turnip than your average legume, and it has the crisp snap of an apple with just a little bit of sweetness. It's similar to the crisp snap and mild sweetness many people prize in conventional coleslaw, actually. And you can even dress it more or less like ordinary cabbage, or tinker a little further to optimize this versatile pick from the produce aisle.
Tips for achieving jicama coleslaw perfection
Expect to prep jicama a little differently than you would everyday cabbage for this coleslaw twist. For starters, no matter what, you must peel and discard jicama's toxic skin. And unlike cabbage, which practically shreds itself under a sharp knife, you'll need to be a little more clever with the root vegetable. A box grater will cut jicama into strands that are just about as fine as possible, or you can studiously julienne it into matchsticks. Any larger of a cut and you won't have much of a coleslaw at all.
Jicama also performs just as well with classic mayonnaise or vinegar coleslaw bases, depending on whether you want a creamier or lighter, zestier bite. The usual salt and pepper still fit right in, too, but also less expected coleslaw seasonings like wasabi powder and the cumin that stars in our spicy peach coleslaw. Still, more savory-minded home cooks might want to be cautious about jicama's glancing sweetness. Although it doesn't approach anything passing for candied, some coleslaw components, like the highly popular carrots, marginally more creative corn kernels, or some debatable raisins, can make the tuber's mildly sweet flavor seem more pronounced. So, when folks notice the nuance either way, be sure to let them know what actually made the difference.
