recipelink.com Chat Room Recipe Swap - 2001-05-22
From: Nancy,.SanFran
Carrot Jicama Slaw with Ancho Chiles
Recipe By : Stephan Pyles in Southwestern Vegetarian
Serving Size : 6
2 small ancho chiles -- seeded
1 tablespoon chopped fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
2 carrots -- peeled and julienned
1 large jicama -- peeled, julienned
1 small red onion -- very thinly sliced
salt to taste
Preheat the oven to 400 degrees F.
Place the anchos on a cookie sheet and toast in the oven for 2 minutes. Transfer to a mixing bowl, cover with warm water, and weigh down with a plate or pan so the anchos stay submerged. Let soak for 10 to 15 minutes, or until just pliable.
Meanwhile, in a mixing bowl, combine the cilantro, mayonnaise, sour cream, and lime juice, and whisk to combine. Set aside. Combine the carrots, jicama, and red onion in another bowl.
Drain the anchos; stem and seed under running water. Cut into very thin strips and add to the carrot mixture. Add the mayonnaise mixture to the slaw and toss well to coat. Season with salt and refrigerate. Serve cold. Keeps, refrigerated, for up to 2 days.
NOTES : Jicama, the root vegetable native to Mexico, derives its name from Aztec word "xicamatl." It is best served in its raw, crunchy state, when the flavors of apple and water chestnut prevail. The combination of jicama, carrot, and mild but flavorful ancho chile in a creamy slaw is particularly appealing.
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