You’ve heard of coleslaw, but have you heard of Jicama Slaw?
This slaw recipe features unique vegetables like green onion, celery, parsnip, and the jicama. The jicama is known as the Mexican potato from its native country, and for it’s starchy taste and texture, similar to a potato. All of these unique ingredients make for a unique and delicious taste!
How to Make Jicama Slaw
Ingredients you will need:
- 1/2 C. of a jicama julienne
- 2 carrots or parsnip julienne
- 2 sticks celery julienne
- 4 green onion julienne
- 1 t. celery seed
- 3 T. sugar
- 1 T. vinegar
- Chopped fresh parsley or cilantro
- 3/4 C. mayonnaise (Check out our recipe for homemade mayo!)
Cut all vegetables julienne (or long, narrow pieces). Use the Rada Vegetable Peeler to peel the skin from the jicama
Toss vegetable juliennes together.
Mix mayo, vinegar, sugar, celery seed, and chopped herb and mix. Chef Blake used his own homemade Mayo.
Lightly coat all vegetables and serve.
Jicama slaw is a good way to spice up your meal with something that is a little more exciting than coleslaw. Serve it at a barbecue or a potluck.
What is a Julienne Cut?
In the directions above and in the video below, Chef Blake talks about julienning your vegetables. What does that mean?
It is just a process of cutting your vegetables into long, thin strips.
Check out Chef Blake’s Cutting Techniques post to learn more about julienne and three other important cutting techniques. This post will allow you to be a pro in no time!
To peel the jicama, Chef Blake used the Rada Vegetable Peeler. This peeler is one of Rada Cutelery’s best selling items. This peeler works fantastic for peeling all your fruits and vegetables.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fund raise since 1948 — last year working with over 19,000 churches, schools, teams and clubs. All fundraisers receive a 40% profit when they sell Rada Cutlery.
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See all of the fundraising products your team will be selling in the fundraising catalog (pictured below).
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Learn More About Fundraising!
Rada Mfg. Co. has been helping groups of all kinds fundraise since 1948! What that means for your softball team fundraiser is that you are working directly with a manufacturer that has built our entire company around helping groups raise money. You will see that our system is easy and our service is top notch (99% of all orders ship in 2 working days)! You can learn about Rada’s fundraising program by going to Rada Cultery website or by reading our Fundraising Leader’s Guide (pictured below).
Better than Coleslaw
Follow along with this video to make jicama slaw.
Start Video Transcript:
Hello, welcome to Rada’s Test Kitchen. My name is Blake and today we’ll be making a jicama coleslaw. We’re going to be using mayonnaise which we made in a previous video. We’ve got salt and pepper, vinegar which we’ll add to create the slaw dressing, some sugar, celery seed, fresh leaf parsley, parsnip, fresh celery, bell pepper, scallions, and some jicama. Jicama is known as a Mexican potato, a tuber, a starchy root vegetable with really nice crisp attributes to it which make it a nice vegetable to put into a slaw.
So we’ll get started chopping up some vegetables. Starting with the parsnip, peel it up like a carrot. It tastes just a like a carrot too. It’s got that nice white color. Peel it up nice. When making the slaw, we want to try to obtain long pieces that we can end up putting into the slaw which we call julienne. The scallions, we’re going to cut off the root part and separate dark grains from the lights. Cut those in half. Clean up the greens and cut those in half. Pinch them together to cut them long. Add those in there. You can actually take these and put them in ice water and they curl up real nice.
Now for the celery, make sure it’s washed. Cut them into shorter pieces. For the pepper, cut off the top and pull the stickers off. Cut off the bottom, save those for scraps. Slice down, create this nice uniform shape. Garbage. Clean this up cutting this part out. The red pepper gives nice color and flavor to the slaw. For the jicama, it’s a larger, oblong shape. Just trim up each side, use the peeler and go around the sides. Go from top to bottom. Cut it down in size so it’s easier to handle if you need to. Cut it into a smaller segment so it’s easier to work with. Clean it up. Get all the brown spots off of it. Discard your scrap. Go through it by cutting it into slices. Cut it into strips. You can almost hear how crunchy it is. It makes a really good slaw.
Now that we have our vegetables in there all mixed up, we’ll go ahead and make our coleslaw dressing using our mayonnaise. Add some mayonnaise to the bowl, celery seed, sugar, some rice wine vinegar, some pepper. Should have some sweetness and some acidity to it. Put in some more sugar there. There’s our dressing.
One thing I want to chop here is this flat leaf parsley. Try to omit those stems. Roll it up. This French Chef Knife is really good for chopping the parsley. So here we have our coleslaw dressing, our slaw mix, our mixing bowl here. Your slow mix should we sweet with some acidity. Your slaw mix should be balanced in color, but maybe a little more jicama. Put it in a mixing bowl that will give space. Add the slaw in. Remember you can always add more dressing if you don’t want to cut up more vegetables. If you have too much, though, you’ll have to cut up more. Should be a nice dressing to it. Add some parsley for color and flavor.
We have it mixed together. It tastes really good. This is our jicama slaw using our homemade recipe of mayonnaise, adding some sugar with some rice vinegar, some celery seed and mixed with some fresh vegetables. This creates a really nice slaw. You can actually add this on to pulled pork sandwich or add it as a side. Give it a shot, see how you like it, let us know. Thanks for watching.
End of Video Transcript