We're having brunch at Gayle's today. She always offers up a damn tasty main dish and friends bring sides. My contribution is usually some sort of veggie dish. Today, to go with Gayle's smoked pork shoulder pulled pork sliders I've made a jicama salad. It'll be a little taste of summer on a rainy winter day.
Jicama Salad with Ginger Dressing
1 jicama, medium sized
1/4 small red onion
1/4 cup chopped cilantro
1/4 cup fresh lime juice
1 T Thai chili sauce
1 tsp soy sauce or Bragg's
2 T oil
2 tsp sesame oil
pinch of kosher salt
1 inch cube of fresh ginger, chopped and muddled
Chop the jicama into 1" straws (give or take. You want something that folks can stab with a fork)
quarter cucumber length wise then chop into 1/2" pieces
finely chop red onion
Mix them all together in a bowl with the cilantro
mix the rest of the ingredients in a jar, shake, taste and modify as desired. (I think I'll add a pressed garlic clove next time. I added a bit of chipotle powder too.)
Pour the dressing over the veggies, let marinate for at least an hour then serve.
The nutritional facts are approximate and based on 8 servings. For the pot luck it'll be more of a garnish, so it should go further. We'll see!