Watermelon Jicama Slaw

Watermelon Jicama Slaw

It is definitely grilling season! I am so thoroughly enjoying dinners out on the patio right now. We are in that perfect grace period here in Dallas where we can actually dine outside and enjoy a backyard barbecue with out melting in triple digit heat, but that won’t last long, so I am soaking it up as much as I can. Of course, having a repertoire of crisp refreshing sides to accompany your grilled bbq dishes helps cool things off outside also. And this recipe did just the trick.

I made some tequila-lime grilled shrimp tacos last night for a couple of my house guests, and served them with an array of different salsas, pico, and this jicama slaw that way each person could mix match and make their own tacos. This slaw was definitely the star of the evening. The crunch of the jicama, with the refreshing hint of mint, lime and juicy watermelon was the perfect burst of flavor and texture to off set the juicy grilled shrimp. I loved this slaw so much I’m sure to be making it again in the near future to keep on hand as a refreshing summer salad to accompany any meal.

Watermelon Jicama Slaw

1 1/2 cups jicama (julienned)

1 1/2 cup watermelon (small dice)

1 lime

1 serrano pepper

6-8 large mint leaves (julienned)

1 tbs cilantro

Pinch of salt

Trim off the all the tough exterior brown skin of the jicama root to reveal the sweet white inside. Cut about a cup and a half of the jicama in to thin matchstick size strips. Place in a large bowl. Dice up an equal amount of watermelon in to bite-size pieces and add that to the bowl.

I added just about one quarter of a minced up serrano pepper for a slight punch of heat. This off set the cool watermelon and mint perfectly. But beware- these peppers vary greatly in their heat level. Add with caution.

Last add your cilantro, julianned mint (I just prefer it cut in these ribbons because it’s pretty, but a normal dice is fine too) a pinch of salt. and the juice of one lime.

Toss to combine everything. Chill for about 30 minutes and serve!

We ate this on top of our grilled shrimp tacos, but it would make a wonderful side salad also.

Categories: Appetizer, Recipes, Side Dish

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