I never know where a recipe will come from. Some days it is a trip to the market. Other days, it is just thinking about food and flavor. Sometimes, my job pushes me to think outside the box and come up with Amuse Bouche, the one bite wonder that represents the chef and the restaurant.
This little gem came from one of those days when I had enough left over ingredients from Sunday Brunch to create this amazing flavor packed salad. I hope you enjoy it.
I love creating salads in the summertime, especially salads that have the ability to refresh you and cool you down.
Jicama is a Sonoran Desert root that is fiber and water. It absorbs the flavors of almost anything else. It also adds a great crunch to otherwise squishy ingredients like papaya.
I went to the Market the other day, and they had just brought in fresh Hawaiian Papayas. I knew I had to bite. I thought I was just going to eat one by itself, but no…no treat for me. I was having a culinary experience in the kitchen, and in that exact creative moment, this salad was born.
1 tsp of your favorite chili powder (can be hot or mild, you decide)
Juice of several fresh limes. If you can't find fresh, find the lime juice in the refrigerator section that says fresh (not from concentrate).
3 tbsp Apple cider vinegar
Cilantro for garnish
Julienne all the ingredients, except for ginger. You can use a Japanese mandolin, also called a Benriner. Combine all of the ingredients in a mixing bowl, and mix thoroughly. Garnish with fresh cilantro. Chill for several hours before serving.
Take this salad to your favorite BBQ gathering, they'll beg you for more.
I love coleslaw, and there are so many different ways to make it, though the dressing aspect remains the same, vinegar, a little sugar, and, in the modern version, mayonnaise. Reportedly the Romans ate it with eggs added to it, whether cooked or uncooked, it doesn’t say. (Source: The Food Timeline click on “Coleslaw”).
I’ve chosen to include Veganaise in this recipe. Though it adds a bit more fat, this vegan version of mayonnaise includes apple cider vinegar, giving the Slaw a bit of a punch.
This last weekend was July 4th. Classic times for barbecues and cookouts. Think of coleslaw, potato salad, burgers, family, fireworks.
But what does a vegan do when faced with mayonnaise and eggs mixed with potatoes and pickles?
They make their own potato salad, minus the dairy items. I created this recipe just in time for pre-fireworks festivities. Depending on where you live, Veganaise is available at a Whole Foods or a local Co-op. You can probably find a version of it in your local grocer. Try it out on Labor day weekend. Challenge your meat-eating friends to find the difference between it and their usual salad.
Have fun and enjoy this tasty side salad, served up with veggie burgers and tofu hot dogs.