Tuesday, June 28, 2011

Mexican Slaw, Times Two

Lately I've been really intrigued by the idea of slaws. Crunchy, light and full of flavor, I always love a light (read, non-mayonaisey) slaw. At my favorite local (almost) Vegan eatery, Organic Energy, creative slaws are almost always served up alongside Vegan delicacies like lentil burgers and buckwheat cakes. And as a Nutritarian, I am always looking for ways to get more salad into my belly.

That's why I whipped up this slaw for my guests this past Friday evening:
Cabbage and Jicama Slaw with Smoky Avocado and Cumin Dressing

This delicious recipe was posted by Gena on Choosing Raw and it couldn't have appeared at a more perfect moment. I was actually going to her blog to do a search for "slaw" to go alongside the sweet potato enchiladas that I was making and there is was, that day, just posted. A Mexican slaw. If you'd like the recipe, you can catch it here, but be warned, there will be a lot of leftover dressing. You can easily half the dressing component and have enough for the slaw, or make all of the dressing and use it on green salads later in the week.

I also ended up with extra jicama and cabbage, which was the basis of a second slaw I decided to test. This one was inspired by a recipe I had cut out of Clean Eating Magazine many years ago. I have to say, it would be the perfect compliment to some heavier Vegan fare. A little bit sweet a little bit hot . . . a lot refreshing.


Cabbage, Jicama and Cucumber Slaw
serves 6 as a side dish


For the dressing, whisk together:
Zest of 1 lime
juice of 2 limes (1/4 cup plus 1 tbsp)
1 tbsp maple syrup
1/8 tsp Cayenne pepper
1/8 tsp sea salt
1/8 tsp ground pepper

For the salad:
2 1/2 cups shredded cabbage
1 1/2 cups grated seedless cucumber
2 cups julienned jicama
1 cup thinly sliced red onion
1/4 cup fresh cilantro, minced

Toss all salad ingredients together in a large bowl. Pour dressing over vegetables and toss to coat. Let marinate for 30 minutes before serving.

Got a slaw story? Share it here!



9 comments:

Laura @ Sprint 2 the Table said...

Jicama is one of my favorite things to use to add a nice crunch to dishes. The cayenne addition is awesome. I'd even be tempted to add some jalapenos... I can't ever get enough heat! :)

Randy Solganik said...

It was yummy!

Jen said...

Maybe this slaw and a combination of dulce flakes and ginger baked tofu for a vegan fish taco?

Here's another favorite that could be adapted: http://www.epicurious.com/recipes/food/views/Mexican-Chopped-Salad-with-Honey-Lime-Dressing-230154

Healthy Girl said...

Jen-Thanks for that salad recipe! I am going to give it the HGK treatment and blog about it. It seems like a great combination!

Sara Davenport said...

That looks so delicious!! Can't wait to try the recipe out! Thanks for sharing!!

Angela said...
This comment has been removed by the author.
Healthy Girl said...

Angela-there are two different recipes-the first one is from Gena and is on her blog-the link is there. The second recipe does not have avocado and the recipe is right here on my blog.

Now, you could make my recipe and put sliced avocado over it and serve it and that would be AWESOME! I'm going to do that with the leftovers tonight for dinner and serve it with toast. YUM! Thanks for working my brain in that direction!

Annely said...

Thanks! I first had slaw with jicama and avocado at Organic Energy Cafe about a week ago - it was so delicious that we've tried to re-create that dish at home.

Ruchi said...

Wendy, you totally inspired me. I had toast and a huge bowl of my favorite slaw for lunch (Asian Slaw) and it was yum. I'm not a measurements girl, but basically it's raw slaw, scallions, slivered almonds and sunflower seeds (I toast them when I have the time). Dressing: soy sauce, vinegar, a li'l olive oil and brown sugar. I know it's not a perfectly HGK dressing but it's good for me.

 
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