What can’t you live without? That one thing?
Some ladies can’t walk out the door without a swipe of lipstick. Some can’t survive without coffee. Or chocolate. Coffee and chocolate may be close to the top of my list, but I recently realized that my “must have” is a little more razor edged.
I. Can’t. Live…without my knives.
I rely so much on my favorite knives that I can’t bear the thought of parting with them, even if for a day or two, for their much-needed sharpening. I should know better—yours truly has nearly lost pinky tips because she never wanted to send her knives off to be sharpened. I even try to schedule my knife sharpening with my vacations—I’m not missing them if I’m not home!
“Did you get your knives sharpened?” my husband asked me last Saturday. I hung my head. “I know, I will!” I had just finished slicing up an onion and noticed how my blade was dangerously dull. My husband decided enough was enough, vacation or not, I was going to live without my precious knives. He bundled them up and walked out the door to send them off for sharpening.
So, I’ve been forced to be creative in the kitchen. What can one cook without a knife? Well, I looked around. I still have my gadgets, and I had a new one I really wanted to test out.
I have been wanting to try a julienne peeler for quite some time. And you know what? That sharp blade can do wonders. I peeled up a carrot, easy peasy. And then the true test: jicama. Could it shred that tough root vegetable into fancy strips?
Why, yes. It passed with flying colors.
So what is one to do with all these fancy ribbons of crunchy vegetables? Make a slaw, of course! I paired the carrot and jicama with the zesty red onions and spicy jalapeno for a spicy take on a summer favorite. It’s the type of slaw you’ll want to put on anything, from pulled pork sandwiches to freshly grilled fish.
Spicy Jicama Slaw
This spicy slaw will add crunch and kick to most anything! Try it on pulled pork tacos, over grilled chicken breasts, even with your favorite fish. It’ll jazz most anything up!
- 1 jicama
- 2 carrots
- 1 medium red onion, coarsely chopped
- 1 jalapeno, seeded and coarsely chopped
- 3 tablespoons rice wine vinegar
- 1/3 cup mayonnaise
- juice of half a lime
- kosher salt, to taste
- freshly ground black pepper, to taste
Grate the jicama and carrots into long strips – use a julienne peeler, mandoline, or the grating feature of a food processor to make it simpler. A box grater also works. Finely mince the red onion and jalapeno; I used a food processor to speed up the process. Place the prepared vegetables in a large bowl.
In a small bowl, whisk together the vinegar, mayonnaise and lime juice, season lightly with salt and pepper. Pour over the vegetables and toss to combine. Adjust the seasoning to taste with salt and pepper if necessary. Chill until ready to serve.