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Simple Jicama Remoulade Salad Cooking Recipes

Jicama Remoulade

 

Celery remoulade is one of my favorite simple salad recipes. Crisp and refreshing, it is a wonderful addition to any cold buffet. This variation is a delighted change of pace and will be the perfect appetizer for a company meal, but I also like it with barbecued beef ribs or brisket.


Makes 6 servings

  • 1 medium size (about 1 pound) jicama, peeled, sliced and cut into thin matchstick strips or shredded

  • 1 bunch (6 to 8) green onions (scallions), white and light green parts only, very thinly sliced

  • 1/2 small sweet onions, such as Vidalia, Walla Walla, or Texas super Sweets, very thinly sliced

  • 1 teaspoon fresh lemon juice

  • 1 tablespoon Dijon-style mustard

  • 3 tablespoons chopped fresh parsley, plus additional for garnishing

  • 1 cup mayonnaise, prepared or homemade

  • Salt and freshly ground black pepper to taste

  1. In a medium size bowl, toss the jicama, green onions, and sweet onion with the lemon juice. In a small bowl, beat together the mustard, parsley, and mayonnaise. Season well with salt and pepper. Toss enough of this dressing with the jicama salad to moisten well. Cover and refrigerate the salad for several hours. Serve this simple cooking recipes at room temperature, garnished with the additional parsley.

  2. Variation: Use equal amounts of jicama, cut into matchstick strips or shredded and celery root, cut into matchstick strips or shredded, for a different flavor.

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