Jicama slaw

The big round thing in the back of the picture is a jicama.

On several occasions when I've been buying one, the cashier or a customer behind me has asked me what it is and what to do with it. I don't know what other people do with it, but I make slaw with it.



I'll share my recipe with you, but I must forewarn you that it isn't much as recipes go. It's more like a guideline-which, if you know me at all, you know that I consider all recipes to be guidelines. So, I suppose, that makes this a perfect recipe for me.

When I was counting my weight watcher points (like I should be doing now), I think it figured out to be one point or less and that was only because of the raisins. They really are essential to the dish so don't begrudge the point, ok?

I started making this slaw in an attempt to copy the slaw we were served at Rainforest Cafe several years ago. I was surprised by the flavor when I tried it-it's kind of sweet. I'm not sure how close mine actually comes to theirs, but we like it.

I recommend making it a day ahead of time, if possible. The flavor improves significantly upon standing. A food processor or Salad Shooter makes all the shredding go quickly.

Jicama Slaw

1 Jicama, peeled (this one was a monster at over 3#-usually they're a bit smaller)
3 carrots, peeled
1/2 head cabbage
1 bell pepper (1/2 red & 1/2 yellow is pretty but I had green on hand. Shop at home.)
1 cucumber, peeled
1/2-3/4 cup raisins, soaked and drained

Pour about 1/2 cup boiling water over raisins. Allow raisins to soak 5 minutes, then drain and set raisins aside.

Shred jicama, carrots, and cabbage; place in large bowl. Dice or make short strips of bell pepper; add to bowl. Cut cucumber in lengthwise quarters, then slice and add to bowl. Add drained raisins to bowl, toss to mix.

That's it. I didn't forget the dressing, either. There isn't one. How easy is that? Adjust the amounts of the ingredients as needed. If you get a small jicama, you can use less of the other stuff, of course.

Note to raisin haters: Put them in anyhow and pick them out when you eat it. I think they are that important to the flavor.

I'd love to hear what you think if you try this.