August 9, 2016 - Gritton's Training System

It’s true summer is winding down for those of use with kids heading back into school, but warm weather and summer food is still here! GTS client Amy L sent me her favorite recipe for jicama slaw recently and I had to test it out. I have never really use jicama before but I have heard it in recipes and on cooking shows before and my curiosity got the best of me this time. Jicama (or Yambean) has a light crunchy texture that reminds me of watercress. It makes this slaw recipe really satisfying and bright.

Ingredients:

2 carrots, peeled and julienned

1 small jicama (about 1 1/4 lbs.), peeled and julienned

1 large red bell pepper, cored and very thinly sliced

1/4 head red cabbage, cored and very thinly sliced

1 cup kale, rough chopped

2 tablespoons olive oil

6 tablespoons apple cider vinegar

4 tablespoons fresh lime juice

1 tablespoon minced cilantro leaves, plus more for garnish

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoon red chile flakes

Directions:

Put diced, minced, peeled vegetables in a large bowl. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small bowl and whisk to combine. Add dressing to vegetables, toss to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro. (Optional)

Serve with your favorite Barbecue chicken for a complete and balanced meal!