Tossing A Crisp And Fruity Slaw

Diana Helfand
By .(JavaScript must be enabled to view this email address)
Wednesday - August 23, 2006
| Share Del.icio.us

Kahala resident Brandon Dick is chief foreman of BMD Custom Tile located in Salt Lake. His company does large- and small-scale commercial and residential custom floor tile installation. Brandon has many years’experience in the business and learned it from a master European tile craftsman who he apprenticed with over several years. A Kaiser High School graduate, Brandon is a perfectionist with every job he undertakes, and truly enjoys interacting with people.

For relaxation, Brandon goes diving, surfing and paddling, and enjoys restoring classic cars.

This column is dedicated to an individual with a special skill that helps to beautify the homes and businesses of Hawaii.


I have had many requests for this delicious slaw. This goes well with roast chicken, pork or fish, as an alternative to cabbage-based cole slaws.

Jicama was brought to the Philippines by Spanish explorers in the 1600s and cultivation spread throughout Asia and the Pacific. The smaller jicama, which is native to Mexico and Central America, is about 6-8 inches in length. It is also widely cultivated in South America, where it is eaten raw or cooked. Depending on the variety, jicamas look like turnips, with flat ends and a thin, brown skin. The flesh is juicy, crisp and sweet, with a flavor similar to water chestnuts.

When purchasing, choose firm jicama with thin skin and no bruises. The smaller sizes tend to be juicier and sweeter. Peel before eating as the skin is inedible. Jicamas remain crisp even when cooked and are used to add a crunchy texture to salads, dips, soups, rice, and even fruit salads. The jicama can be used in place of bamboo shoots or water chestnuts in most recipes.

Jicamas should keep for about three weeks, unwrapped and stored in the vegetable drawer of the refrigerator. Once cut, store in perforated plastic bag in the refrigerator where they will keep for about a week.


Jicamas are roughly 85 percent water, are good sources of potassium and vitamin C, contain some protein and are very low in calories.

JICAMA AND PINEAPPLE SLAW

* 1/2 cup fat-free honey mustard dressing
* 1/4 cup chopped fresh curly parsley
* salt and freshly ground black pepper, to taste
* 1/4 teaspoon ground cumin
* 1/2 teaspoon fish sauce (nam pla)
* 1/2 cup ripe fresh pineapple, peeled, cored and cut into bitesize pieces
* 1 medium jicama, peeled, cut into 3-inch-long matchstick-size strips
* 1/4 cup red bell pepper, sliced very thin

Whisk dressing, parsley, pepper, cumin and fish sauce in small bowl to blend. Toss pineapple with jicama, red pepper and dressing.

Chill well before serving. Makes four servings.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge