Aarón Sanchez's slaw recipe marries the sweet and spicy and provides the perfect accompaniment to your next Mexican dish.
- 6 large tangerines
- 1 jicama, sliced into 2-inch matchsticks
- 2 Cups thinly sliced red cabbage
- 1/2 red onion, thinly sliced
- 1/2 Cup mango purée
- Juice from 1 lime
- 2 Tablespoons extra-virgin olive oil
- 1 Teaspoon Kosher salt
- Black pepper, to taste
- 1 Cup pork rinds, crumbled
- 1/2 Cup roasted peanuts, coarsely chopped
Calories Per Serving289
Folate equivalent (total)77µg19%
Tangerine, Jicama, and Pepita Salad
Inspired by the seasonal citrus-avocado salad at Cosecha Cafe in Oakland, California, we created this interplay of tender and crunchy textures and sweet, tangy, mildly spicy flavors. Try it alongside enchiladas, cracked crab, steak, or fajitas.
- ½ small head red cabbage, cored and thinly sliced
- 2 sweet apples, cut into matchsticks
- 1 small jicama, peeled and cut into matchsticks
- 1 cup matchstick-cut carrots
- ½ cup diced red onion
- 6 tablespoons olive oil
- 3 tablespoons rice vinegar
- 3 tablespoons fresh lime juice
- ¼ bunch fresh cilantro, chopped
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.
- 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
- 4 cups sugar
Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.
Jicama Radish Slaw with Lime Cilantro Dressing
I’m gonna be honest and say that I’ve never really been a radish fan. Mr M, on the other hand, is firmly on team RADISH ALL THE THINGS, so we always seem to have those suckers in the house at any given time. Recently I’ve been buying daikon radish roots for him because, sliced thinly on a mandolin, they make great cracker-sized “dippers” for guacamole.
(A side note: after a little mandolin-involved accident in the kitchen, I now highly recommend people get themselves a pair of cut proof gloves as a little extra insurance against the stupid-sharp mandolin blades. Don’t be like me. Keep your fingers un-scarred!)
My personal summer favorite when it comes to snacking and dipping, however, is jicama. I love how crispy-crunchy it is and its refreshingly clean-but-almost-sweet flavor. It goes exceptionally well with home made pâté and since I try to eat that a couple of times a week (because nutrients!), I’ve usually got a head or two of jicama knocking around the place, too. Is that even the right word? Bulb? I mean, it’s a root, so maybe I should have gone with bulb. Who knows. Anyway.
Over the holiday weekend, I made several racks of the nightshade free ribs from Nourish and I wanted to throw together a couple of sides that would be nice and easy, not to mention dupe the non AIP-ers around into eating food that I could share, too. So this Jicama Radish Slaw turned out to be the result of me rummaging around my kitchen and working with what I had to whip up a quick side salad.
It’s a lovely play on a traditional slaw: the jicama and radishes are clean and crispy, the dressing is light and zingy and finishing it all off with slivers of mango and avocado give a pop of sweetness and a nice creamy bite to contrast with the vegetables. I really should have made a bigger batch!
The funny thing is that I whipped up this Jicama Radish Slaw, fully expecting not to eat it myself… but even I enjoyed it, despite practically being a card carrying member of the “Radishes: What’s The Point?” Club. I tend to find standard red radishes a little bitter, but tossed in a dressing of lime, cilantro and a smidge of fresh ginger, they were downright delightful. They seemed to take on the flavors of the dressing, while adding a little hint of heat that I don’t get to enjoy often on the AIP!
I chose to add daikon into the mix because, while technically also a radish, I find it to be a cleaner, milder flavor that would balance out the more earthy red radishes. But you don’t have to make this recipe exactly as I did. Play around with the different radishes you can find. If you can’t find daikon, try swapping in watermelon radishes or adding other red radish varieties.
This week I happened upon these beautifully long and thin Cincinatti radishes that looked like heirloom carrots at first glance. They turned out to be a very mild, almost sweet radish and I added those to the Jicama Radish Slaw in finely sliced pieces for a pop of color.
When it comes to summer cookouts, this is a keeper. Pair the slaw with your favorite grilled meats and no one will be missing the usual glooby, dairy-heavy coleslaw. So far, we’ve enjoyed this with baby back ribs, alongside burgers with all the fixins’ and piled into a salad bowl topped with hot smoked salmon. It’s really versatile and just the kind of dish I find myself craving when it’s 100 degrees in my kitchen and we find ourselves heading to our deck so that we can eat outside instead of staying in.
A little heads up: the vegetables tossed together with the dressing will still be crunchy after hanging out in the fridge together for a day or two, but you’ll find that the pink radishes will bleed a little, tinging everything with a touch of pink. It makes no difference whatsoever to the flavor, but if you want the Jicama Radish Slaw to have a little less of a fuchsia flush, you can chop the vegetables ahead of time and then toss them with the dressing just before serving.
Whether you choose to make the slaw ahead of time or not, make sure to only slice and add the avocado and mango at the last minute before serving, to prevent the avocado browning or the mango losing its firmness.
Braised Lamb Shanks with Tangerine Gremolata
Preheat the oven to 325°. Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large enameled cast-iron casserole. Working in batches, brown the lamb shanks thoroughly over moderately high heat, turning often, about 3 minutes per side transfer the shanks to a large bowl.
Pour off any fat from the casserole. Add the carrots and onion and cook, over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add the wine and boil for 5 minutes, using a wooden spatula to scrape up the browned bits from the bottom of the casserole.
Return the lamb to the casserole. Add the tomatoes, chicken stock, 20 whole garlic cloves, the bay leaves and cinnamon sticks. Tie the parsley sprigs with string and add them to the casserole. Bring to a boil and skim, then cover and cook in the preheated oven for 1 1/2 to 2 hours, or until the lamb is very tender. Remove the casserole from the oven.
Transfer the lamb shanks to a large bowl and cover with foil. Pick out and discard the cinnamon sticks, bay leaves and parsley. Let the cooking liquid stand for 5 minutes, then skim off the fat. Working in batches, puree the cooking liquid and vegetables in a blender. Strain the sauce back into the casserole through a coarse sieve. Boil the sauce until reduced by half, stirring frequently, about 30 minutes. Season with salt and pepper and return the lamb shanks to the sauce.
Bring the shanks to a simmer. In a small bowl, combine the minced garlic with the minced parsley and tangerine zest. Set a lamb shank on each plate. Spoon the sauce over the meat, sprinkle with the gremolata and serve.
Bite Me: Slow Cooked Pork Belly
By Marcus Riley &bull Published September 1, 2009 &bull Updated on September 18, 2009 at 5:15 am
Like a doting momma, NBCChicago.com just wants to feed you. Bite Me is our twice-weekly look at the most succulent dishes Chicago has to offer. Read on, eat well.
Pork belly is one of those "it" items of the moment for the city's most adventurous chefs. If you've been thinking about taking the leap, one sixtyblue's slow-cooked version is the perfect entry point. We spoke with Chef Michael McDonald about his mouthwatering dish.
What's in it?
Danish pork belly with Asian pear, jicama slaw, and a tangerine reduction. It's seasoned with a spice mixture (fennel, coriander, cumin, mustard seeds, cinnamon), drizzled on a reduction of tangerine juice, sugar and champagne vinegar, salted, and slow-cooked in a 300-degree oven for 4 hours. After it's cooled, McDonald slices it and serves it on top of jicama, carrot, Asian pear and fennel slaw drizzled with some of the reserved tangerine reduction.
The chef says:
"The combination of the fatty pork belly, the acidity of the tangerine reduction, and the crunchy, refreshing slaw that cuts through all the richness of the dish is awesome for the warm weather. I just think it's a really tasty and satisfying thing to eat."
Refreshing Jicama-Bell Pepper Slaw- Kidney Disease Approved!
When I walked out the door last week at 6:30 am it was 72 degrees F with 100% humidity and the high today is 90 degrees F. Other places in the US, spring is in full bloom, but summer is not here yet. For us in Texas summer has started. That means heavy, hot meals are going to be off my table for a little while in place of some lighter fair, such as this unique, crunchy salad. Remember strawberries? This recipe features a strawberry-lemon sauce, and while sounding unusual, combined with the mint and onions it makes for a delightful dish. It also features jicama or yambean.
I wouldn’t say that jicama is a common American vegetable by any means, but it should be. My mom introduced me to it years ago and it remains one of my favorite snacks to this day. I like it peeled and plain. A good jicama is crispy like a potato (but not starchy) and sweet like a carrot (but definitely not carrot flavored). The flavor is all its own, but awfully good in my opinion. For patients with kidney failure, jicama is an especially nice vegetable to include. A whole cup is only 56 mg of potassium and 7 mg of phosphorus. That means that it is something you could enjoy in a pretty good size quantity without any issues.
We took this recipe from SouthernLiving.com who was featuring it from myrecipes.com (pats on our back for finding a renal-friendly recipe on a non-renal website!). Click here for the original recipe. We left out the salt. For the strawberry lemonade jam, it says to strain the strawberries after you puree them…but that was an extra dish to wash and seemed unnecessary to me so I didn’t pull out my strainer. Other than that we kept everything the same.
Fresh ingredients for jicama coleslaw featuring kidney friendly foods
Pretty and otherwise totally blah.
This salad's flavor is so spectacular, it doesn't really matter what vegetables are used. I have made it with all bell peppers when they are inexpensive, and when they're not, I've used regular cole slaw mix and added one pepper for color. The dressing makes the dish! I like it with either chipotle chilies in Adobo sauce, or with fresh jalapenos. Both are great! Every time I make it, it's a hit.
I thought this was not spicy enough the dressing was too sweet for my tastes. Also, I thought the flavors were much too separate it didn't hang together as a whole. People picked at it but no one came back for seconds.
This is the best slaw I have ever tasted! The dressing is out of this world and would also be great on salads or with a little more mayo, on sandwiches. I didn't have jicama on hand so I used regular cabbage, lime juice instead of lemon and cilantro instead of parsley. I can't rave enough about how good this is.
To the cook from Howell, MI - it WAS missing something. the chipotles which ,frankly, make this dish outstanding. Have served it time and time again to stellar reviews by all of my guests.
This salad was pretty blah, not worth the effort. The leftovers just sat in the fridge until we had to throw them out.
I, too, added red cabbage,used cilantro instead of parsley, and didn't put the cayenne in. My husband would eat chipotles straight out of the can, but I was cooking for a crowd, so I thought Iɽ better tone down the chile element. Absolutely deluxe, beautiful and a fab summer side dish.
a summer-time staple. If you're sensitive to spicy foods go easy on the chipotle and chili powder. Substituting lime juice makes this even better. In response to other reviews -- the dressing isn't supposed to cover the peppers like a potato salad -- its supposed to add/enhance the flavors of the peppers. Don't worry about it pooling at the bottom of the bowl, reuse it!
I had a bad experience with chipotles in past, so I substituted about 3/4 teaspoon cayenne pepper. It was a nice salad, different, and love the jicama, but I don't think I would make it again. It seemed like it was missing something. Plenty of crunch and dressing, but something missing, and it doesn't feel like its worth figuring out what it was. The dressing was very liquidy, it didn't coat the peppers and pooled at the bottom of the bowl instead. We did eat it though, so it wasn't all bad, and it was a good compliment to the Coriander coated chicken.
I subst. bottled Chipotle hot sauce by Buffalo and it was great - took it to a pot luck and everyone liked it.
Four of us ate this slaw, but only one of us liked it. The dressing totally overwhelms the peppers and, candidly, it just did not taste good.
Delicious! The smokiness of the chipotles makes this dressing for me. I did not add the chili powder. Based on other reviews, I thought that would be overkill. The dressing was great without it. It seems the longer chipotle chilis have to blend with other flavors, the more the intensity is enhanced, so I think less is more. I also added some purple cabbage for extra color. Again, no leftovers!
Loved it, loved it, loved it! Made this last night with the Cornmeal Crusted Chicken. Although I made some adjustments, I will definitely be making this again: substituted lime for lemon instead of adding a chopped chipotle chile, I added a little less than 1/2 teaspoon of the adobo 'juice' used 1-1/2 tbsps. of lite mayo and added 3/4 tbsp. of mustard also halved the honey. Oh and I omitted the parsley because I forgot to pick some up at the grocery store.
Very tasty -- the chipotles have a nice smokey flavour, though they make the slaw VERY spicy. The first batch of dressing was so painfully hot that I made another batch without the chili powder (and it was still very hot, so go easy on the chipotles 'til you see how hot they are). A great dish for an adventurous crowd (it was the hit of one dinner party, where folks loved the jicama texture and chipotle flavour) but not for traditionalists.
Mutli-Color peppers were in the fridg and was looking for a new recipie. I made this for a weekend BBQ . simple . ribs/chicken/salads. This was a hit. I mad double the recipie . It is gone .. and 4 people asked for the recipie. This is simple, tasty, and a great seasonal salad. I didn't change the recipie a bit other than i used one less TBL lemon than called for because I ran out ! If you have good peppers try this - it is different and very tasty. THe Chipolties are hot so be careful .. but i like the bite !
This was great! I made the dressing 2 days in a row substituted lime juice for lemon. The first time I followed the recipe, even without the jicama it was great (my jicama had turned brown . ). If anything, the dressing was a bit spicy and I should have held off adding ALL of the dressing to the peppers. The second time I added another 3 TBSP of lite mayo and 3 TBSP water, then put the dressing on a half head each of shredded purple and green cabbage, thinly sliced red pepper, and cilantro (instead of parsley). Still spicy, but great! Next time I'll add black sesame seeds for contrast.
I first had this at a friend's dinner party and it was love at first taste! Since then, it's become a summer side dish staple that's received rave reviews. Looks nice as well. The jicama gives it that extra something.
This was a pretty easy and very tasty recipe, but it was so spicy I could hardly taste the other flavors in the salad. The concept was refreshing and I will definately make this again, but I will omit the cayenne pepper. I added this to salmon tacos. Top it off with some roasted corn, yum.
Since I was short on peppers and jicama, used corn and carrots in addition to bell pepper. ALso substituted lime for lemon juice. THought both dressing and salad were excellent even with these substitutions.
Delicious!! Made this to bring to a crawfish boil. Needed to serve 10, so took other reviewers tip and added purple cabbage and carrots and doubled the dressing to stretch the recipe. Changed the parsley to cilantro. With the red, yellow, green, purple, orange & white we now call it Fiesta Slaw. Beautiful!
I used this dressing on regular coleslaw and it was delicious.
This recipe has somethings that I will take away from it to use in other recipes of my own creation. I loiked the Jicama alot. Interesting texture and somewhat of a beet/ginger taste. very interesting ingredient. I think that the bell peppers in this recipe could be substituted with other ingredients and this could come off working great.
This dressing is also excellent on cabbage coleslaw. The jicama combined with the spicy dressing is a very nice combination. I would definitely make this again.
This is very easy to prepare, colorful, and flavorful. A wonderful addition to a simple chicken or fish entree and a definite crowd pleaser.
Most of the time jicama is eaten raw, with or without a marinade, making it an easy addition to all sorts of dishes. Cut into small chunks or shred and try jicama out in slaws, chili, or salads.
Even though jicama mainly makes an appearance in Latin American cuisines, you can find this food in the produce section of most grocery stores and in specialty markets all year long.
Select a firm, dry bulb with smooth, unblemished light brown skin. Avoid jicama that's soft to the touch or has a shriveled, bruised look to it. The circumference will vary, too, from as small as a green apple to the size of a softball. As far as taste goes, size doesn't matter.