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This Jicama Slaw with Ginger Molasses Vinaigrette turns the humble jicama into a show-stopping side that is meant for Thanksgiving or any time of year.
Kate Ramos

Jicama Slaw with Ginger Molasses Vinaigrette

This Jicama Slaw with Ginger Molasses Vinaigrette turns the humble jicama into a show-stopping side that is meant for Thanksgiving or any time of year. This is a great make-ahead salad. The jicama benefits from a soak in the vinaigrette and doesn't get soggy. You can make it up to 6 hours in advance. Vinaigrette adapted from Mustard's Grill Cookbook
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Servings: 6 -8 Servings
Ingredients Method

Ingredients
  

For the Slaw:
  • 2 jicama
  • 2 cups mache or watercress leaves
For the Vinaigrette:
  • 1/4 cup rice vinegar
  • 2 tablespoons molasses
  • 2 tablespoons minced ginger
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoons sesame oil
  • 1 tablespoon peanut oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. To make the vinaigrette, combine all the ingredients in a medium bowl and whisk until combined. Taste and add more salt and pepper as needed.
  2. To make the slaw, peel the jicama, cut in half, then cut into 1/4-inch thick slices. Cut each slice into 1/4-inch thick matchsticks. Toss jicama with the dressing, cover and refrigerate for up to 6 hours. Toss with the mache right before serving.

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