Jicama Slaw

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 6

The chilled jicama-cucumber-hot pepper combination is a wonderful contrast in temperature, flavor and texture tot eh hot, smooth quiche and beans.

Ingredients:

1 medium-sized jicama, peeled and grated on the large holes of a box grater

1/2 c. diced peeled cucumber (1/4-inch dice), seeds removed and discarded

1 minced jalapeno or serrano chile (remove seeds and membranes if you like less heat)

1/4 c. sweet red pepper, diced

2 t. finely sliced red onion

1/4 c. finely chopped fresh cilantro leaves and stems

juice from 1/2 lemon

1/4 c. sour cream

1/2 c. aioli (recipe follows) or mayonnaise

salt and freshly ground pepper to taste

aioli ingredients

1 whole egg

4 large cloves fresh garlic, crushed

1 t. dry mustard

1/2 t. salt

1/2 t. freshly ground white pepper

1/4 to 1/2 t. cayenne

juice from 1/2 a lemon (2-3 tablespoons)

1 cup subtly flavored extra-virgin olive oil

Directions:

1. Mix all of the vegetables together in a bowl. Sprinkle with the lemon juice and chill in the refrigerator for at least 20 minutes to let the flavors combine. Mix in the sour cream and aioli or mayonnaise. Salt and pepper just before serving. Use a slotted spoon to serve the slaw so some of the liquid drains away. Garnish with a cilantro sprig.
2. DIRECTIONS FOR AIOLI:
3. Place all ingredients except olive oil in a blender (or use an immersion blender). Cover and blend at medium speed until thoroughly combined. Remove the cover, and with the blender running, very slowly pour the olive oil in a stream into the mixture until it emulsifies and thickens. Chill and let the flavors combine for at least an hour.

By RecipeOfHealth.com