JICAMA AND CARROT SLAW WITH FRESH PINEAPPLE AND CILANTRO

JICAMA AND CARROT SLAW WITH FRESH PINEAPPLE AND CILANTRO image

Yield 6

Number Of Ingredients 8

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1 (1-pound) jicama
3 or 4 carrots, peeled
½ ripe pineapple (cut lengthwise through the crown)
2 green onions, white and green parts, thinly sliced on the diagonal
¼ cup coarsely chopped fresh cilantro leaves and tender stems
1/3 cup unseasoned rice vinegar
1/3 cup canola or other flavorless vegetable oil
½ teaspoon coarse salt

Steps:

Trim the ends from the jicama and remove the skin. A regular vegetable peeler doesn't work on the thick, leathery skin, but a serrated-edged swivel-blade peeler or a small paring knife will do the job. Cut the jicama in half through the stem end. With the flat side down, cut each half into julienne strips with the julienne blade of a mandoline. There should be about 2 cups. Cut the carrots in half lengthwise. With the rounded side down, cut each half into julienne strips with the julienne blade of the mandoline. There should be about 2 cups. Using a chef's knife, divide the pineapple half in half lengthwise. Place 1 wedge cut edge down and slice away the center core. Slice off the rough outside skin and remove any spines with the tip of a paring knife or vegetable peeler. Cut the wedge crosswise into 1/8-inch thick slices. Stack a few slices at a time, cut the stack into 1/8-inch-wide julienne strips. There should be about 2 cups. In a large bowl, combine the jicama, carrots, pineapple, green onions, and cilantro. In a small bowl, whisk together the vinegar, oil, and salt until blended. Pour the dressing over the vegetables and toss to coat evenly. Cover and refrigerate for 1 hour, or until chilled, before serving. good with fish and seafood