One of my favorite visits was to Savory Kitchen. I walked in, glanced at the 3 cooking stations set up for a culinary experience, and was instantly giddy. They had me at "Put on an apron.". Savory Kitchen was set up for us to cook our own lunch that consisted of Grilled Nectarine and Mozzarella Salad, Fresh Corn with Tomatoes Lettuce Cup and Thai Marinate Flank Steak with Jicama Slaw. Can you guess which one I zoned in on?
Yup...
I got right in and started chopping and showing off my apparent "skills". I was told by the chef that he knew I was an experienced cook because of the way I held my knife. #BragMoment
I will share all the recipes with you over the next few weeks, but have to say that the Jicama Slaw was my favorite. Was it because of my knife "skills" and had to julienne enough jicama, carrots and cabbage for a small army of hungry publisher moms? Maybe so. Turns out everyone's favorite was the dish they prepared. When it's made with love...you love your dish.
Here is my version of the Jicama Slaw I made when I got back home from San Jose. A bit more involved then my usual "A Little of This and A Little of That" recipes, but one for sure worth sharing! Enjoy!
Jicama Slaw
(Adapted from Savory Kitchen's Recipe also listed below)
Ingredients:
4 cups jicama julienne
3 cups red cabbage julienne
3 carrots julienne
1/2 red onion julienne
1/2 Jalapeno julienne
1⁄2 cup cilantro chopped
2 Tbsp rice vinegar
2 Tbsp canola oil
2 tsp sesame oil
1 tsp Asian Chili Garlic Sauce
1 1⁄2 tsp sugar
2 Tbsp fresh lemon juice
salt and pepper to taste
1⁄2 cup peanuts chopped
Directions:
Peel the jicama, red onion and carrots and then julienne. (You can also shred if you are not up to cutting all by hand) Julienne cabbage, and jalapeno. Add to a large bowl with the cilantro leaves. Mix the dressing separately and wisk well. Combine with slaw, season with salt and pepper to taste and top with peanute. Enjoy!
Original Recipe and Picture of Slaw under Flank Steak at Savory Kitchen
Disclosure:
I received a complimentary visit for the purpose of this review. All opinions are my own.
