This salad has the cooling flavors of cucumber and cilantro. It is served at Calypso Rotisserie, Pierre O. Kranzle’s new Caribbean restaurant at 12030 Bandera Road. Since it’s easy to make and different, we’d suggest as a side dish for a Labor Day cookout. Freshly squeezed lime juice would also make a good dressing, if you didn’t want the oil.
Jícama Mango Slaw
1/2 cup shredded or julienned jícama (peeled)
1/4 cup shredded or julienned mango
3/4 cup shredded cucumber, peeled and drained
2 tablespoons Italian dressing
3 tablespoons minced fresh cilantro
Mix together the jícama, mango and cucumber. (To drain a little of the liquid off the cucumber, you can put the shredded or julienned cucumber on a paper towel, roll up and squeeze gently.)
Add the Italian dressing and the cilantro and toss together. Serve cold.
Makes 6-8 side portion servings.
From Pierre O. Kranzle/Calypso Rotisserie