julienned

May 22, 2014 • Nancy Wolfson-Moche

Jicama (“hi‘ ka ma”) is a crispy, sweet tuber cultivated in South America. Low in calories, it is rich in Vitamin C, magnesium, copper, iron and manganese, and inulin so good for diabetics. Paired with shredded red cabbage and juicy peaches, this is a refreshing breakfast salad.

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serves 4

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INgredients

1 medium sized jicama

¼ head red cabbage

1 juicy peach

1 lemon

a few pinches sea salt

Process   Use a paring knife or peeler to remove the tough outer skin of the jicama.

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Use a julienne peeler  to julienne the flesh of the jicama.

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Place the shredded jicama in a medium-sized glass or ceramic bowl. Use a Japanese vegetable knife to shred the cabbage into pieces the same thickness and length as the jicama.

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Add the shredded cabbage to the bowl of jicama.

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Sprinkle with sea salt and use your hands to mix the jicama and cabbage together, separating each strand and massaging the them.

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Slice the peach into matchstick shaped pieces

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and add to the salad. Squeeze the lemon and drizzle the juice on top.

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Arrange the salad on individual plates and serve.

©Nancy Wolfson-Moche 2014

 

 

 

 

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).