Oh yeah…. if this doesn’t say “refresh,” I don’t know what does. Just look at all those crisp, crunchy, hydrating ingredients! I think this recipe just earned a weekly appearance on the Hubele dinner table. The star ingredient, jicama, is certainly one you will want to be including in your raw salads this summer. Despite it’s bland appearance it packs a high dose of Vitamin C and fiber. Jicama is a great addition to wraps and spring rolls and is delicious cut into sticks and dipped in guacamole or hummus for an afternoon snack.
Chef Kelly’s simple yet satisfying slaw is a perfect antidote for these humid days and a great bring-along to any of your Memorial Weekend celebrations.
Here’s what you’ll need:
Yields: Approx 4 servings
1 medium Jicama, peeled and julienned
2 medium carrots, julienned (peeled if not organic)
1/2 English Cucumber, julienned
2 Tbsp rice vinegar
1 lime, juiced
1/4 tsp salt, to taste
Garnish with chopped cilantro
Method: 1. Chop all of the vegetables, combine in a large bowl and toss. 2. Chill before serving.
If you are struggling with the shift to plant based eating, whether it is stocking your kitchen or sourcing recipes, Chef Kelly may be just your solution. Reach out and tell her what you need and I am certain she can help find the answer.