Mango Jicama Slaw

 I loved the Mango Jicama Slaw from Trader Joes with taco meat mixed in.  Sadly, it was discontinued this season and when I found out today while shopping, I quickly looked up a recipe and found this one on Caroline's Cooking page.  I shopped the ingredients while at Trader Joes for a few shortcuts, like bagged shredded cabbage and jicama sticks.  For a family salad bowl sized helping, I made 1.5 of this recipe.  My mango cutting is made easier by using the Pampered Chef tool that looks like an apple slicer, but is made for the core of mangoes and avocados  My jicama shredding was made easier by putting the precut jicama sticks from Trader Joes into my mixmaster with the shredding tool attached.  The entire process only took about 20 minutes to make this slaw.

Ingredients

• 1 cup cabbage shredded, approx
• 1 cup jicama peeled and julienned, approx (I shredded mine)
• 1 cup mango small, thinly sliced (approx 1 mango)
• 2 tablespoon fresh cilantro roughly chopped

Place all of these ingredients into a big bowl and mix together.

For the dressing

• 2 tablespoon lime juice 
• 2 tablespoon vegetable oil or canola
• 1 teaspoon honey or agave syrup
• ⅛ teaspoon ground cumin
• ⅛ teaspoon grated garlic (optional)
• 1 pinch salt
• 1 pinch pepper
• Directions

• Finely shred the cabbage (I bought a bag of pre-shredded cabbage)  and julienne the peeled jicama (I bought peeled jicama sticks and shredded them) and mango(I just thinly sliced the mango, then cut the slices into small strips).  Roughly chop the cilantro.  Place all ingredients in a bowl
• Add the lime juice, oil, honey, cumin, garlic, salt, and pepper to a small jar. Cover with a lid and shake to blend well. Alternatively, you can put all ingredients in a small bowl and whisk them together.
• Pour the dressing over the slaw ingredients and toss to combine well

Grilled Lemon Grass Chicken Thighs

 

• This recipe was from Bon Appetit magazine. It was super yummy.

Suggestions: Mix 1/2 cup Fish Sauce w/ 1/2 cup soy sauce

• 
  

• Total Time

  • 40 minutes

  • Yield

  • 6 servings

  Ingredients

  4

  lemongrass stalks, bottom third only, tough outer layers removed, cut into 1" pieces

  4

  garlic cloves

  ⅔

  cup distilled white vinegar

  ⅓

  cup fish sauce (such as Red Boat)

  1–2

  serrano chiles

  2

  lb. skinless, boneless chicken thighs

  1

  Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

  Vegetable oil (for grill)

  Zest and juice of 2 large limes

  1

  Tbsp. plus 1 tsp. (or more) sugar

  1

  mini seedless cucumber, cut into matchsticks

  ½

  bunch cilantro, tough stems removed, coarsely chopped

  Cooked rice noodles, steamed rice, or grilled bread (for serving; optional)

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  Preparation

  • Step 1

  • Blend 4 lemongrass stalks, bottom third only, tough outer layers removed, cut into 1" pieces, 4 garlic cloves, ⅔ cup distilled white vinegar, ⅓ cup fish sauce, and 1–2 serrano chiles, depending on their spiciness and your heat preference, in a blender until a fine purée forms, about 1 minute. Strain lemongrass purée through a fine-mesh sieve into a large bowl. Transfer ¼ cup to a small bowl and set aside (this will be used as the base for making the dressing later).

  • Step 2

  • Add 2 lb. skinless, boneless chicken thighs and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt to lemongrass purée in large bowl and massage until salt is dissolved. Cover and let chicken sit at least 20 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need to bring to room temperature before grilling).

  • Step 3

  • Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Remove chicken thighs from marinade and grill over direct heat, moving to indirect heat as needed if browning too quickly, and turn halfway through, until grill marks appear and chicken is browned on both sides and cooked through, 8–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let sit 10 minutes.

  • Step 4

  • Arrange chicken thighs on a platter. Whisk zest and juice of 2 large limes and 1 Tbsp. plus 1 tsp. sugar into reserved lemongrass purée. Taste dressing and add more sugar if needed. Pour over chicken and scatter 1 mini seedless cucumber, cut into matchsticks, and ½ bunch cilantro, tough stems removed, coarsely chopped, on top. Serve with cooked rice noodles, steamed rice, or grilled bread if desired.