It's organic delivery day, and we're so excited to see what you got!
Lots of color with Rainbow Carrots and Rainbow Chard! Some crooked zucchini, and if you're wondering what the large brown root veggie is- it's Jicama.
Jicama is a root vegetable with a crunchy & juicy interior. I find it to be the love child of a potato and an apple- some people compare it to a water chestnut. I love Jicama in a slaw, or sliced into "chips" to dip into your favorite guacamole recipe, or salsa. The crunchy texture is addicting, and it's super durable. Jicama is full of water and antioxidants, so feel free to load your salad up with this nutrient packed veggie!
If you're wondering how to cut it, I've got some tips. First- remove both ends with a sharp knife, setting a flat cut surface against the cutting board for better leverage. You're going to want to peel the jicama, and since the skin is pretty thick, try using a sharp knife to cut the peel off, rather than a veggie peeler. Once the jicama is peeled, slice into rounds, and then into match sticks- which are perfect for this slaw. Serve with grilled fish, on tacos, or eat as is! Let's dig in.
1 Perfectly Imperfect Organic Jicama
1/2 head Perfectly Imperfect Organic Cabbage
3 Perfectly Imperfect Organic Rainbow Carrots
1/4 cup lime juice
1/4 cup olive oil
1 T salt
1/4 cup fresh cilantro
1. Cut jicama, cabbage, and rainbow carrots into similar sized pieces & add to a large mixing bowl.
2. Add cilantro, lime juice, olive oil, and salt. Combine the slaw.
3. Eat as is, or let slaw marinate in the dressing for 30 minutes. It's delicious on fish tacos! Enjoy.
We hope you love this recipe as much as we do! If you recreate it in your kitchen, be sure to tag us on instagram, @perfectlyimperfectproduce. Every Sunday we share some of our favorite creations from customers, be sure to check it out! Have a great weekend, and thanks for another great week!