Chef Jon I know you dressed this right before serving and recommend immediate consumption, but this coleslaw is amazing the next morning. It was good yesterday but since it marinaded its uber delicious. Also added 1/2 tablespoon of Dijon mustard to the dressing. Gave it a little oomph.
@feliadmario I was thinking the same thing! normaly in Mexico you eat jicama with lime juice and some sort of chili powder and its sooo good the sweet, sour and hot make a fiesta in your mouth makes me feel happy just thinking about this. But I do think in Asia its considered a vegetable not a 100% sure dough
I modified this recipe for a BBQ by forgoing the jicama, using a whole cabbage, green Tabasco as the hot sauce, and added crushed pineapple. It had such a wonderful, tropical flavor
for us we pronounce it "Singkamas"its texture is similar to pears but more bland.we just ignore it here and let the pigs eat it..(what a waste).its a root crop i think..and thanks to you..i just discovered its perfect for salad...thanks.
@babygyalk : Jicama grows in tropical places. It's a vegetable that's very popular in Asia. It's crunchy and sweet like an apple. Since you live in England, you can check out the Asian markets that specializes in Asian foods. They should have jicama.
Sigh. You are so hilarious. Love your videos. Straightforward, entertaining and delicious! I've despised most coleslaws I've encountered--KFC & diner style fare-- but this sounds really fresh and yummy.
I made this yesterday, with less hot sauce. I found it too sweet and it needed some zing so I added a lot of fresh lemon juice and salt and pepper. It was ok, I kind of regretted using the pineapple juice, but today it tastes really good, the flavours had to marinate together I guess. Next time I'll leave out the sugar, not needed (I used honey), the pineapple makes it plenty sweet. I guess I wasn't looking for something so sweet for coleslaw.
The proper pronunciation is closer to what you actually said--it is HEE.cah.mah since it comes from Spanish. Your recipe sounds delish! I absolutely love the idea of mixing apple and jicama with hot peppers to get that nice heat/sweet and tangy flavor oppositio. Yum!
The pronunciation is He-Ka-Ma chef. I've never heard it being called a potato though haha. I just like eating it with a fruit salad with some lime, salt, and a Mexican chile powder (not the same as American) called Pico de Gallo. I tried recommending it to some people but some find it too starchy and ignore it's subtle sweetness. It pairs pretty well with some hot wings too.
This looks scrumptious-diddley-umptious.. The last time I got excited by a vegi slaw was when I tasted the Asian Slaw at a ClaimJumpers dining room here in Vegas...Soooo good. Would love to know how that stuff gets put together. Definitly gonna try this Jicama-Apple Slaw very soon
dear John, the way you pronounce the word jícama the first time, is the correct way to do it, the second one is totally wrong... and yes... mexican potato is worst descritption for jícamas, i love them, their peak season is winter time, case its when they are the more, juicy... in mexico, we eat them as a snack only with salt lemon juice and hot peper flakes. I love your channel Gaby
love the recipe..that pink sauce, wonderful..Just because I was wondering the other day what sweet and spicy things do well together.. you have to rate the sauce..on a personal note.. sticky tab thingy
@BloodyGaaraOfSand let's see... wasabi is mainly wasabi root (or in the US usually dyed horseradish), tabasco is mainly vinegar, and sriracha is mainly chiles. what do you think would be the best.
Its beautiful, but i have never seen Jicama here in england and i've got a feeling i would not find it no matter how hard i looked !!!!! So thx for sharing lol x
I will be using this slaw on my pulled pork sandwiches this summer. Nice recipe. I have broken so many teeth on those corn nuts I think I'll skip them.
@aliceihm I'd imagine that the pineapple juice lightens up the dressing in taste and texture. Additionally, if you research the nutritional content of mayo vs. EVOO, you'd find that they'd be about equal in calories (100 cal for mayo vs. 119 cal for EVOO) per serving size (1 tbsp) with the primary difference in that EVOO has less sodium and is higher in healthy unsaturated fats. It's popular misconception that mayo is evil but it really isn't provided you enjoy it in moderation.
Made this tonight - good stuff. Didnt have pineapple juice, so substituted orange juice. Keep in mind this recipie makes over 10 servings...might want to half it (or more).
@Ma9bqr45 Perhaps you can just use more apples, or add julienned pears. Water chestnuts would be a good substitute, too, but just make sure you drain them well.
we call those Jicama - SINGKAMAS (Sing-Ka-Mas) in Filipino language. i love those things... bacon bits would be pretty cool too but i bet it would be a bit salty.
@babygyalk try a very Asian grocery. I find them in Chinese and Vietnamese grogeries. They may not know what they are called in English, so use your visuals. good luck!
Yes indeed. I use a Coffee Grinder, it makes a nice flavorful grind that doesn't break teeth...I used Corn Nuts for Fried Chicken (mixed with the seasoned flour) and it was awesome...I also ground up Special K cereal for the Cook Out as well... BOTH got rave reviews for the Taste AND Texture..cooking can really open up YOUR creativity.
These jicama things are kinda watery and crispy. Vietnamese people eat them in something call bo bia. It's like a springroll with lap xuong (chinese sausage) and eggs. nom nom nom.
Man you can count ME among your vegetarian friends. I don't know where the heck I can find jicama in Costa Rica, and I'm afraid I'll have to make some kind of eggless mayonnaise, but I'm definitely going to try this, or some variety thereof. Corn nuts seem like a great touch, too. Gonna make a research now to see if I can make them at home. Unlike jicama, there is corn everywhere here.
I wish I could say "Yummy"... It sure does look delicious, but I have no idea what "jicama" tastes like. I wouldn't even know where to begin looking for it up here, in the Arctic regions of Sweden ;-)
Chef, I have been wanting for a salad with Jicama, however, cabbage gives me digestive problems. Is there any other vegetable I could use instead of cabbage? Love the apple pearing. Pun intended.
