JICAMA SLAW WITH CILANTRO, LIME AND RED ONION

JICAMA SLAW WITH CILANTRO, LIME AND RED ONION (for eight)

 OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

1 medium red onion, finely chopped (3/4 cup)

1-1/4 teaspoons salt

2-1/2 tablespoons fresh lime juice

1/3 cup extra-virgin olive oil

1 teaspoon sugar

¼ teaspoon black pepper

2-1/2 pounds jicama, peeled and cut into julienne strips (9 to 10 cups)

1/3 cup finely chopped fresh cilantro


1. Soak onion in 1 cup cold water with ½ teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.

2. Whisk together lime juice, oil, sugar, pepper and remaining ¾ teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro and additional salt to taste and toss well. Jicama can be cut into julienne strips 6 hours ahead and chilled, covered.

 

from Gourmet Magazine, May, 2002

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s