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Jicama, red cabbage & carrot salad

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  • Jicama, red cabbage & carrot salad

    Inspired by a recipe I found in this book. My version only has 3 ingredients in common with the original, but I love how it turned out - it's deliciously crunchy and refreshing and goes perfectly with chicken salads:


    1 medium jicama root, julienned
    1 large carrot, julienned
    1-2 cups chopped red cabbage
    2 tsp sesame oil
    1-2 tbsp rice wine vinegar
    1 tbsp brown mustard
    1 tsp toasted and crushed anise seeds
    1-2 tsp toasted sesame seeds

    Mix oil, vinegar, mustard, sesame and anise and then toss with vegetables.

  • #2
    !
    This made my mouth water.
    Making this tomorrow.
    "Let food be thy medicine and medicine be thy food." -- Hippocrates

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    • #3
      I was already planning on making chunster495's Primal Korean short ribs tomorrow. I think this would go great with that.

      Korean-Style Short Ribs | Mark's Daily Apple
      "Let food be thy medicine and medicine be thy food." -- Hippocrates

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      • #4
        That looks beautiful...ingredients on my shopping list.

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        • #5
          OOh...only thing I don't have are the anise seeds. Do you think I can sub with fennel?

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          • #6
            Originally posted by dragonmamma View Post
            OOh...only thing I don't have are the anise seeds. Do you think I can sub with fennel?
            It'd be a different flavour, of course, but I think that might work well. I love fennel.

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            • #7
              This is good.

              I did the super-lazy/had-to-use-this-coleslaw-mix-up version and used coleslaw mix for the cabbage and carrots, but I did manage to be arsed enough to julienne up the jicama and add it in.

              I went with 2 tsp of sesame oil. Will opt for 1 next time, I think.

              Thanks for sharing this. It's lovely.
              "Let food be thy medicine and medicine be thy food." -- Hippocrates

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