Eat, Drink & Be Merry: Southern Summer Fish Fry


Jicama Orange Cole Slaw

1 pound jicama
1 medium orange
1 medium red bell pepper, cored, seeded and thinly sliced into julienned strips
2 Tablespoons coarsely chopped fresh cilantro
1 medium jalapeño, stemmed and finely chopped
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
Peel the jicama and cut into sticks about 2 inches long and 1/4-inch-thick; place in a large bowl. Finely zest one of the oranges (you should have about 1 Tablespoon), and add to the bowl of jicama.
Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface to cut the peel from the orange. Cut the section of the orange removing the membrane. Add the orange to the jicama.
Add the bell pepper and cilantro to mayonnaise and stir to combine. Add the jalapeño to taste. Toss the mayonnaise mixture into the jicama and toss gently. Season with salt and freshly ground black pepper as needed.

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