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Spicy Cabbage and Jicama Slaw w/ Preserved Lemons

So we got a Jicama in our last order from Bountiful Baskets.  Not something I would usually buy, but something I am familiar with.  I wasn’t in the mood to research a recipe, so I started raiding my fridge, and sharpening knives.  This recipe is 100% original.

Spicy Cabbage and Jicama Slaw w/ Preserved Lemons.

  • 1/2 Green Cabbage
  • 1/2 Red Cabbage
  • 1 Jicama
  • 3 Large Carrots
  • 2 Green Onions
  • 1 Jalapeno
  • 2 Quarters Preserved Lemons
  • Paprika
  • Cumin
  • Apple Cider, Rice Wine, Red Wine Vinegar (any combination, I did equal parts
  • Olive Oil
  • Salt and Pepper (is it really necessary to list this?)

Slice both cabbages thinly.  Peel the jicama, and either cut into thin julienne or use a fine tooth blade on a mandolin slicer.  Do the same for the carrots.  Combine the cabbages, jicama, and carrots in a large bowl, and salt liberally.

Slice the green onions into thin rings.

Cut the jalapeño open, and remove seeds and veins.  If you’re brave, cut a thin slice to taste the jalapeño, to see just how hot it is.  Jalapenos are fickle, some are very hot, others are not.  The only way to know what you’re getting yourself in to, is to taste it.  If you’re not brave, have your wife taste it, like I did.  Dess will eat Pepperoncini out of the jar, and suicide wings by the dozen.  Our pepper was very hot.  I could by the way Dess’ face light up, and the curses she was throwing in my direction.  Based on my scientific method, I decided to use only 1/4 of the pepper.  You need to make your own decision. The pepper should add a burst of heat to the salad, not turn it in to salsa.

Cut the pepper into the thinnest strips you can muster.  Then cut those strips into tiny cubes.

Remove two 1/4’s of a preserved lemon from your jar (for directions on how to make preserved lemons, see my next entry).  Fillet off the flesh of the lemon.  Using a very sharp knife, slice off as much of the pith as possible.  Take the rind, and rinse it under cold water.  This little rind contains a massive amount of salt and lemon flavor.  Again, you want it to be a little burst of flavor, and not a citrus salt lick. Slice the rind into the thinnest strips you can muster.  Then cut those strips into tiny cubes.

Add about a teaspoon of Paprika, 1/2 t Cumin, ground pepper, the green onions, jalapeno and lemon rind to the cabbage mixture.  Add approximately 1/4 cup vinegar(s) and 2-3 tablespoons olive oil.  Toss to combine.  Adjust spices and vinegar to your taste.  I preferred more vinegar, heavier on the rice wine and cider side.

Let the salad marinate for at least 30 minutes before serving.
I found this to be a great summer salad.  The cabbage and jicama were crisp and refreshing.  The paprika, cumin, and jalapeño added the smallest amount of heat and Mexican flare.  And the preserved lemon gave it these little pockets of fresh and bright citrus notes.  This was a hit with the whole family, and will definitely be made again.

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