Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, August 3, 2022

Thai Jicama Pineapple Slaw

Crunch, sweet, spice, sour, this slaw has it all!

For the dressing, combine the juice from two limes with an equal amount of rice wine vinegar, a quarter cup of extra virgin olive oil, three tablespoons of fish sauce, a tablespoon of honey, and salt and pepper to taste.

Cut the skin from half of a ripe pineapple, remove the core, cut into quarter inch slices, then chop into smallish bite-size pieces. Combine with a quarter to a half of a thinly sliced green cabbage depending on the size, some coarsely chopped jicama, scallion, finely minced Thai or serrano pepper, and a generous amount of finely chopped mint or cilantro.

Add the dressing, toss, and salt and pepper to taste. If it seems dry, you can always add some more lime juice.

Happy August!

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