Summer Slaw
A Different
by Gloria Bakst
Cooking with Gloria
Jicama is crisp, juicy, and sadly underused in much of the country. It's popular in the Southwest and throughout Mexico, and you also find it in many Asian dishes. Peel the tuber's thin skin to reveal the white flesh, which tastes good and adds crunch to this versatile, colorful slaw.
Serves 4
Ingredients
1 to 1-1/2 pounds thin-skinned jicamas, peeled and cut into julienne
1 red bell pepper, cut into julienne
1 yellow bell pepper, cut into julienne
1 orange bell pepper, cut into julienne
1/2 cup chopped fresh cilantro
Lemon Vinaigrette Dressing
1/4 cup fresh lemon juice
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Sea salt and freshly ground pepper to taste
To make the slaw, in a large bowl, toss together the jicama, bell peppers, and cilantro.
For the vinaigrette, in a small bowl, whisk together the olive oil and lemon juice. Season to taste with salt and black pepper, whisk, and pour over the slaw. Toss, and serve immediately.
Gloria's recipes and approach to a balanced lifestyle have been published by McGraw Hill in her book, ZonePerfect Cooking Made Easy. Her recipes have appeared in the Weight Watchers' Grilling Cookbook, Weight Watchers Meals in Minutes Cookbooks, The Jewish Vegetarian Year Cookbook, and The Healing the Heart Cookbook.
Gloria’s menus are always healthy and nutritious with an emphasis on flavor, freshness, and sophisticated tastes.
Have questions or comments? . To learn more about Gloria and her nutritional coaching go to her web site at Balanced Nutritional Lifestyles.
If you like Gloria's recipes, you can purchase her book here.
ZonePerfect Cooking Made Easy, by Gloria Bakst