Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare — many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.
Adapted from Bobby Flay Ingredients 1 large jicama, peeled and finely shredded Directions Serves 8-10.
2 bunches of radishes, shredded
2 carrots, shredded
1 bell pepper finely sliced
1 cucumber, finely sliced
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
zest of two limes
2 tablespoons honey
1/2 cup olive oil, mild flavor
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Adapted from Bobby Flay
1 large jicama, peeled and finely shredded