|Pic Courtesy: Uttara Banererjee, who had taken mobile photography to another dimension. Thanks a ton for your kindness.|
The only thing I like about these long nights and short days is that I get to see a sunrise every day! It's a sheer marvel of nature how a pitch dark night gets transformed in a glorious sunny day in a matter of minutes. The various shades of blue, the pinks and the orange... the day break... It mesmerizes me every single time. Today was one such day. It was a golden sunrise. It felt as if the sky was on fire. It was ethereal.
Isn't this a perfect way to start your day? Witnessing a nature's magic first hand. As I bathed in the first rays of the golden orange sun, the morning glory filled me up with its its positive rays. I felt a surge of energy that I haven't felt for a long time.
However not all my morning as as poetic or magical. 7:15 to 8:30 is not a very peaceful time in our house. I have breakfasts to make and lunches to pack. Today Sam has a team lunch and has also volunteered to drop off Sid. A relatively low pressure morning and a stunning sunrise to boot. Maybe it was God way of compensating of all the hurried sunrises, that I could not enjoy as I would have liked to. Or so I would like to assume.
Today I bring you a salad as colorful and vibrant as the sunrise. It might not be the same color scheme as a sunrise but it is gorgeous nonetheless.
Jicama (pronounced "hick-ama") is a low-calorie root vegetable of Mexican origin, with a crisp texture and slightly sweet, nutty flavor. It is very similar to "Shank-Aloo" that we get back home in Kolkata. I have no idea what "Shank-Aloo" is called in any other Indian language.
I was never too fond of "Shank-Aloo". I always found it too bland and tasteless. I don't even remember eating a lot of this fruit while growing up. Jicama, on the other hand is sweet and has a crisp clean taste. The first time I brought it, we chopped it into thin slices and ate it sprinkled with lime juice and a bit of rock salt. It was awesome and the kid enjoyed it immensely too. Honestly, till date, it's my favorite way of eating this vegetable.
The first time I made this slaw was for a 4th of July barbecue party. It complemented the juicy burgers perfectly. The crisp veggies; a tangy, spicy dressing; succulent and juicy burgers; washed down with chilled hand crafted beer - that was one party I so fondly remember. It was such a hit. Everyone loved it.
I have made this super simple slaw many a times later on, but not always with purple cabbage. Napa or Savoy cabbages are also awesome substitutes but the slaw doesn't look as vibrant though. I usually serve my slaw with oven fried fish or chicken cutlet. I have even served it with grilled pork or steak. These would be fantastic over juicy burger patties or stuffed inside a pita pockets with falafels. What's gonna be your pick?
|Recipe Snapshot: Jicama Carrot Purple Cabbage Slaw |
Serves: 3 serving
(1 serving = 3/4 cup)
What I used:
Jicama - 1 small sized, or 1/2 of a big one, cut into julienne or matchstick
Carrots - 2 medium sized, cut into julienne or matchstick
Red/ Purple Cabbage - 1/2 of a medium sized head, finely shredded.
For the Dressing:
Lime Juice - juice of lime (about 2 tablespoon)
Rock Salt or Himalayan Pink Salt - 1 tsp ( use a lot less if using table salt. Rock salt is not very salty)
Red Chili Powder - 1/4 tsp
Crushed Red Pepper - 1/2 tsp
What I did:
1. In a large bowl combine the finely shredded Purple cabbage, carrots and jicama.
2. In a separate small bowl, add all the ingredients under "For the Dressing" and give it a good whisk.
3. Pour the dressing on the veggies and give it a good toss. Refrigerated at least 1 hr before serving, for the flavors to mingle and mature.
4. Serve the slaw with grilled protein of choice.
Notes/Tip: Cut the veggies really fine and thin for the dressing to seep in . Jicama tastes best sliced or dices with a squirt of lime juice and a sprinkle of sea salt or rock salt.
Jicama is one of the very low calorie root vegetables; carrying only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.
It is one of the finest sources of dietary fiber; particularly excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie sweet inert carbohydrate. It does not metabolize inside the human body, which make the root an ideal sweet snack for diabetics and dieters.
As in turnips, fresh yam bean tubers are also rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.
It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
Further, the root provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.