in the kitchen

in the kitchen

Sunday, April 6, 2014

Lemon, Cilantro, Jicama Salad/Slaw

Great as a stand alone salad or as a slaw topping on Balsamic Pork sandwiches, this dish assembles in minutes and has fabulous flavor.
Lemon, Cilantro Jicama Salad
1 1/2 cup jicama, 1/4 inch dice
1 cup cucumber, 1/4 inch dice
1 cup celery, 1/4 inch dice
1/2 cup lemon flesh, chop segments w/o membrane
1/3 cup chopped fresh cilantro
1 cup torn red leaf lettuce
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons peanut oil (or canola oil)
Place all salad ingredients in a bowl except red leaf lettuce. Whisk dressing ingredients together and toss with salad. Add red leaf lettuce just before serving and toss again.
Hints: The lemon is easy to section (see this post for directions) or you can use a grapefruit spoon to scoop the flesh out. Don't leave the lemon too large. The smaller size dice makes this work well as a sandwich topping. Lime would work here equally well as a substitute for the lemon, as would grapefruit.Without the lettuce, this will hold well over night. Add the lettuce just before serving, or omit it.

Fresh tasting with a crunch--just right for warmer weather that is coming soon.

1 comment:

  1. Yum. I love the elements in this but would never think to put them together. Brilliant, as usual! Thanks for sharing. -Tristie