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APPLE JICAMA COLESLAW

April 24, 2012 8:48 am 0 comments

Apple Jicama Coleslaw is an incredibly versatile salad, having a crunchy texture and sweet flavour. This dish is a pleasant makeover mixed with an amazing sweet, tangy and spicy salad dressing made with pineapple juice, mayonnaise, sugar, hot sauce and salt; sprinkled with corn nuts that gives a crunchy and nutty flavour.

The word ‘coleslaw’ arose sometime way back in 18th century as the Anglicisation of the Dutch termed it ‘koolsla’, a shortening of ‘koolsalade’, which means ‘cabbage salad’. This originated from Ireland and generally was made at the end of the month from leftover vegetables and cream. There are various version of making the coleslaw with a variety of dressing of your choice and taste. Coleslaw is also sometimes simply called as slaw in few American dialects.  Coleslaw primarily consists of shredded raw cabbage dressed with buttermilk and mayonnaise. It also includes shredded carrots, other fruits and vegetables like apples, onions, radish, peppers as well as horseradish and various spices.

Jicama is a popular round root vegetable native to Central America and is available year round especially from November to May. It is a remarkable vegetable with a crunchy texture and natural sweet and nutty flavour. Because of its versatility, jicama offers to a variety of dishes that includes salads, vegetable platters, salsas and even desserts. The mellow flavour of jicama complements itself with tart apples and sweet cabbage giving this dish a sophisticated and classic flavour.

Jicama is a popular vegetable of Mexican cuisine and also known as Yam Bean or Mexican turnip. Although the edible root resembles a turnip, yet there is no interrelation between a turnip and a Jicama. The scientific name of Jicama is Pachyrizus erosus, belonging to the genus Pachyrizus. Gradually the Spaniards were the people who took Jicama from Mexico to Southeast Asia and spread its popularity in countries like Philippines, Indonesia, China, India, Singapore and Vietnam. Although the plant root is edible, it is unsafe to consume the rest of the vine. Jicama is called by different name in each regions of Asia. It is called as ‘cu dau’ in Northern Vietnam or ‘cu san’ in southern Vietnam, ‘bang kuan’ in ethnic Chinese, ‘doushu’ in Mandarin Chinese, ‘man kaeo’ in Thai, mishrikhan in Hindi and Kandha or kandagadda in Telugu.

Apple is an impeccable fruit that is loaded with enormous vitamins and minerals. When added to any coleslaw it adds that extra crunch and is extremely refreshing, delightfully crisp and juicy. An apple on its own makes an excellent fruit, ideal after school snack and ranks high among comfort foods. Fuji and Red Delicious apples are all high in phenols. The fructose in apples gives them their sweetness. Fructose is a simple sugar, but it’s broken down slowly. Combined with all the fiber in apples, this helps keep blood sugar levels stable.

Green cabbage is a common ingredient in any coleslaw that offers a major payoff – fewest calories and least fat of any vegetable.  It is a versatile vegetable that is smooth and the shiny leaves are also used as wraps for meat, grains and other vegetables. Shavings of green cabbage are added to salads, used as the basis for coleslaw and sauerkraut, and tossed into stews and sautés. Cabbage is also a good source of vitamin C, fibre, potassium, and other nutrients.

To prepare this wonderful Apple Jicama Coleslaw, firstly whisk together the dressing ingredients (that includes 1/4 cup pineapple juice, 1/2 cup mayonnaise, 1 tsp sugar, hot sauce to taste, salt to taste) in a large mixing bowl. Taste and adjust the sweetness and spiciness if so desired.

To this add, 1/2 small green cabbage, sliced into 1/4-inch strips, 1/2 jicama, sliced into 1/4-inch strips and 1 large Fuji apple, sliced into 1/4-inch strips. Toss until coated. It tastes best if dressed within 30 minutes of serving, so it stays crisp and fresh. Taste for seasoning and toss again right before serving. Garnish with crushed corn nuts.

Tips – A julienne vegetable slicer/ peeler makes this slaw a snap.

Jicama is also a  popular ingredient for mixed fruit salads, fresh fruit combos and soups along with  other common  fruits and veggies such as  pineapple, carrot, orange, green beans, raw mango, apple, and sweet potato. Jicama has high carbohydrate and anti-oxidants content.  This low-calorie tuber is an excellent source of minerals such as iron, magnesium, copper and manganese. Jicama is high in vitamins C, A and B, along with calcium and phosphorus.

This crispy, crunchy, and extremely refreshing coleslaw recipe features a very under-utilized vegetable which is very mild with a subtly sweet flavour. The dressing is made from only a few ingredients, but works perfectly with this combination of fruit and vegetables. It’s just a perfect raw salad blends wonderfully with the tart apple and crunchy cabbage. Give this easy side dish recipe a try soon.

Enjoy Cooking!

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