The heat is definitely on now that we’re smack in the middle of the summer months. What I crave during these days is a light salad, but am always looking for ways to get creative and try different fruits and veggies.
I love jícama–a crunchy and sweet root veggie–and usually like to eat it just cut up in pieces with lots and lots of lime, salt and chile en polvo. In El Salvador it´s street vendor fare and served in a plastic bag.
I found some nice jícamas in my local market and turned to Chef Marcela Valladolid´s Fresh Mexico cookbook to find a different way to prepare it in a salad that would be good for a summer grill day.
I found her Jícama, Beet and Arbol Chile Slaw recipe and adapted it a bit to fit my family´s tastes:
1. No arbol chile because I want my girl to eat it and we still can´t convince her that pica is good.
2. Switched the balsamic vinegar to a Malt Vinegar by Holland House because my husband detests the balsamic variety. He always has and won´t go near it. The malt vinegar still has a strong and distinct flavor that doesn´t overpower. It´s a perfect substitute.
3. Used persian cucumbers instead of the regular kind because they are crunchier, no seeding needed and they are the perfect bite-size when sliced.
This easy-to-make slaw comes out a beautiful vibrant red and is just the perfect mix of juicy, crunchy and sweet to satisfy a summer craving. It´s a hit.
Here´s my adaptation of Chef Marcela Valladolid recipe for a
Juicy and Crunchy Jícama, Beet and Cucumber Slaw
1/2 cupe soy sauce (I use tamari)
3 tablespoons fresh lime juice
1 tablespoon toasted sesame oil
2 teaspoons Holland House Malt Vinegar (visit the Holland House site to check out the 11 flavors of their cooking wines and premium vinegars).
1 tablespoon sugar
Salt and freshly ground black pepper to taste
2 cups shredded peeled jícama
3 medium raw beets, peeled and shredded
1 cup thinly sliced persian cucumbers (no need to peel them, just wash thoroughly)
You can´t peel root vegetables with a peeler, it´s best to use a sharp knife to remove the tough skin on the jícama and the beets. Then, use shred and shred and shred away. Bigger kids can have fun helping you here. Just be careful because the red beet juice likes to splatter and stain all over the place.
Once the cucumbers have been cut into thin slices, mix it with the shredded jícama and beets.
In a bowl, mix the soy or tamari sauce, sesame oil, lime juice, Holland House malt vinegar, sugar, salt and pepper.
Pour the dressing into the jícama, beets and cucumber and toss until well coated and the slaw turns a nice pinkish-red color. Four-year-old girls make excellent assistants for this stage!
Chef Marcela Valladolid recommends to serve this salad cold, so cover and put in the fridge for at least 30 minutes, or until chilled, before serving.
This is definitely a simple, delicious and exotic salad to take to your next potluck summer grill.
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Disclosure: We are being compensated as part of a campaign to share our favorite Latino-inspired recipes using various Mizkan products.
jicama, beets and cucumbers a great summer salad. love your little helper, too cute! Thank you for sharing, lovely color!
I love the color, too! It’s my favorite shade of rosa mexicano
That looks incredible. I’ve never had jicama, but have gathered several recipes that include it. Thanks for sharing this, Ana!
can you find it easily where you live?
Oh, I eat jicama just like you do ( :
This looks great… anything similar to curtido is a favorite for me!
I´m sure this salad would taste even better in a plastic bag from a street vendor! LOL!
You had me at the title! I think this sounds so good and it’s got 3 of my favorite salad ingredients in it. It never would have occurred to me to put them together this way. Nice.
You´re into juicy and crunchy, too? Such a great combintaion…and tangy too! Hope you try it
This sounds so refreshing. I haven’t had beets in a while. I need to make this.
I always shy away from beets, but really liked them prepared like this. Let me know if you try it
wow! This looks amazing!
I love your summer salad
Thanks for sharing
I’m all over jicama (and have you seen Bobby Flay’s jicama salad recipe!?! SOOO good!), but I’ll pass on the beets. Super pretty color pero no me gusta en lo mas minimo! Well, I’m lying–it tastes great once blanched and mixed with honey
you know, I´m not that fond of beets either, but loved them here because they are shredded and the whole combination of flavors just really works. Try it!
Love the pictures- A family affair!
Must try the recipe now …
please do and let me know!!
First of all… so excited you are posting a recipe. Salad looks heavenly and refreshing. Your daughter is too cute helping you mix the salad.
Means a lot coming from you! It really, really is a refreshing salad. I had leftovers today and it was even better the more it marinated. yum!
It’s been awhile since I’ve made anything with beets but this looks so good I’ve been thinking about it yesterday! When I first saw it, my mouth was watering! Came back to bookmark the recipe for the weekend. Thanks for this great adaptation
I don´t think I´ve EVER made anything with beets before this. I really wanted to try something different for the jicama and this rocked it. I´m making it again for sure.
Let me know how it works for you. Will be great with the Chicago heat!
Love all the photos – looks delicious. Though, I must confess I’ve never had jicama or beets. But your photos make me want to try it!
I hope we can convert you, then! Let us know if you do try them.
I love your ingenuity. I interview chefs to unlock their secrets and all have said, recipes are only guidelines. Experiment, make it yours. You did just that, and looks yummy!
Well…I can never stick to the rules! LOL!
What a clever mixture of vegetables. Definitely something I would not have thought of, but it looks lovely. I’m a *huge* fan of beets!
I love it when people say they are a huge fan of beets…I had never really given them the chance!! Now I´m starting to get it
I’ve been wanting to tell you how delicious this recipe looks ever since I saw it on Monday! I’ve only had jícama with lime and chile piquín, but I will definitely be trying this one soon! A mi me encanta la beterraga and I haven’t had it in a while. BTW, what do you call beets in Spanish?
Camila looks like a great helper