In an attempt to break away from the heavy holiday foods (for at least one meal), we’re eating a spicy thai jicama salad filled with finely shredded fresh jicama, granny smith apples, red onions, brussels sprouts, and jalapenos. For an extra added kick the salad is tossed with a chili-lime vinegarette. The salad is crispy, spicy, and sweet all at the same time and the asian peanut oil really allows the peanut-y flavor to shine through and bring the whole dish together.
A:Alright guys, this one is perfect for a pre-holiday meal, considering the loads of heavy food one is bound to consume during the month of December! T & I really dug into this salad with gusto and were left wanting some more so badly that i had to make it again the next day! We did what i suggest in the recipe, and served it with thin slices of chicken breast. That’s definately a great way to go. Now this salad isn’t exactly for the whimpy at heart… if you can’t stand the heat get the hell out this salad! okay, i suppose you could also just eliminate the shaved jalapeno, but personally that’s one of my favorite parts! I wish everyone a very delightful holiday season, what ever you may celebrate!
1 medium jicama, finely shredded
1 medium granny smith apple, finely shredded
1/2 medium red onion, finely sliced
4 brussels sprouts, trimmed, cut in half, and finely shredded
1 small jalapeno, shaved slices (optional if you can't handle the heat)
1/2 cup, packed, cilantro, roughly chopped
juice from 3 limes
2 tbsp garlic chili sauce (or 1 1/2 tbsp sambal + 1/2 tbsp minced garlic)
1 tbsp chinese hot mustard (can subsititute dijon)
1 tbsp ginger, put through a garlic press
2 tsp anchovy paste
4 tbsp asian peanut oil (actually tastes heavily of peanuts as opposed to the tasteless american stuff)
kosher salt and fresh cracked black pepper
In a medium sized mixing bowl add the jicama, apple, onion, brussels sprouts, jalapeno, and cilantro. Squeeze the juice from one lime over the ingredients, then toss to coat. This will help prevent the apple from oxidizing and turning brown. In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes, and anchovy paste. Whisk to blend. Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinegarette. Pour the vinegarette over the jicama salad and toss to coat. Season with salt and pepper to taste. Salad is best served chilled (although good at room temperature as well). To make this a complete meal add a simply seasoned and seared thinly sliced chicken breast. Enjoy!