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I was staying in Chilliwack this week, helping out my dad and stepmum Cindy after Cindy’s knee replacement surgery. Can you imagine having your knee bones sawed right off and replaced with metal ones? And a metal knee cap, even? Amazing, really. While out in Chilliwack I attempted to help out by doing something that’s somewhat easy to do, while also attempting to entertain and care for an almost-8-month-old, easily bored baby: cooking and baking!

One night I made Japanese Sticky Wings (but I used drumettes, and malt vinegar instead of white vinegar), coconut rice and this very easy but refreshing and delicious salad – actually, if you chopped the ingredients more finely, it would also make a frickin’ awesome salsa:

Mango, Jicama and Cucumber Salad

[Sorry, no photo of the actual salad – I didn’t have my camera with me! So please enjoy Arvind Balaraman‘s lovely and artful photo of mangoes.]

1 jicama, peeled and diced
2 mangoes, peeled and diced
1 English cucumber, peeled, seeded and diced
1 good handful of cilantro, roughly chopped

For the dressing:

3 tbsp rice vinegar
2 tsp sesame oil
1 tbsp sugar
salt to taste

Put all the salad ingredients in a bowl (as if you hadn’t already figured that out). Whisk the dressing ingredients together and pour over salad. Mix it all up and refrigerate for about an hour (if possible) to let the “flavour profile” (as they say on the Food Network) come together.

And dang if that jicama ain’t deelish! Slightly sweet and crunchy and a little bit apple-ish – what a fine legume.

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