Ingredients Jump to Instructions ↓

  1. 1 medium-sized jicama , peeled and grated on the large holes of a box grater

  2. 1/2 c. diced peeled cucumber (1/4-inch dice), seeds removed and discarded

  3. 1 minced jalapeno or serrano chile (remove seeds and membranes if you like less heat)

  4. 1/4 c. sweet red pepper , diced

  5. 2 T. finely sliced red onion

  6. 1/4 c. finely chopped fresh cilantro leaves and stems

  7. juice from 1/2 lemon

  8. 1/4 c. sour cream

  9. 1/2 c. aioli (recipe follows) or mayonnaise

  10. salt and freshly ground pepper to taste


  12. 1 whole egg

  13. 4 large cloves fresh garlic , crushed

  14. 1 t. dry mustard

  15. 1/2 t. salt

  16. 1/2 t. freshly ground white pepper

  17. 1/4 to 1/2 t. cayenne

  18. juice from 1/2 a lemon (2-3 tablespoons)

  19. 1 cup subtly flavored extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Mix all of the vegetables together in a bowl. Sprinkle with the lemon juice and chill in the refrigerator for at least 20 minutes to let the flavors combine. Mix in the sour cream and aioli or mayonnaise. Salt and pepper just before serving. Use a slotted spoon to serve the slaw so some of the liquid drains away. Garnish with a cilantro sprig.


  3. Place all ingredients except olive oil in a blender (or use an immersion blender). Cover and blend at medium speed until thoroughly combined. Remove the cover, and with the blender running, very slowly pour the olive oil in a stream into the mixture until it emulsifies and thickens. Chill and let the flavors combine for at least an hour.


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