Thursday, April 15, 2010

Jicama, Apple and Peanut Slaw - Recipe from my Cooking class at ICE

As I wrote in my blog yesterday, a friend and I went to a cooking class at ICE a few days ago. We got some of the most amazing recipes and I am so thankful to have gone! Martin loved the leftovers too, and I loved being able to cook something that tasted good while having a good experience, being supervised by a trained chef while cooking is always a good experience for me! I have one addendum to my last blog though, the woman who we took the class with was Andrea Tutunjian. I corrected the info on my last blog also. I just wanted to let you know so that when the recipe book comes out in a few months, you can easily google her! She is writing the book with her cooking partner Cara Tannebaum, and its called Cooking and Baking with Nuts and Seeds, so look out! And finally for this amazing recipe with jicama (created by Cara and Andrea).

** toss this slaw no more than 2 hours before serving as the crunchy texture when left too long may become soggy.

Needed for slaw - 2 medium jicama, peeled and cut into julienne
2 tart green apples, cored, quartered and cut into julienne
1 red pepper, cored, seeded and cut into julienne
6 scallions (green and white parts) thinly sliced
1 cup (4 ounces) chopped roasted peanuts or pine nuts (we used pine nuts)
2 tablespoons chopped fresh cilantro

For the dressing -
1 tablespoon dijon mustard
1/4 cup apple or orange juice
1 tablespoon light brown sugar
1/4 cup canola oil or olive oil
1 teaspoon kosher salt
1 small jalapeno seeded and diced

1 - toss all slaw ingredients together in a medium bowl

2- for dressing - whisk mustard and juice together in small bowl. Add brown sugar, and stir until dissolved, then whisk in oil. Season with salt and jalapeno.

3- pour dressing over the veggies and mix well. Serve chilled or at room temperature.

Hope you enjoy it as much as we did!

(the jicama is the one on the bottom)


  1. Love the idea of this slaw but what is jicama. Have not heard of that before

  2. Thanks for the recipe! Looks great!


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