At the Healthy Food for HealthyU healthy cooking workshop on August 4, four teams of chefs and dietitians from University of Missouri Health Care will present healthy, delicious recipes. Many of the recipes demonstrated will be available in the Healthy American Cookbook given to each attendee so you can recreate them at home.
During the Elegant Entertaining breakout session at Healthy Food for HealthyU, Rocky Galloway will share samples of his jicama (pronounced HICK-uh-muh) slaw recipe created to complement the Healthy American Cookbook Maryland Crab Cakes.
Rocky’s Jicama Slaw
- 1 large jicama, about the size of a softball, peeled and cut into matchstick size
- 1 red bell pepper cut into matchsticks
- 4 green onions sliced, whites and greens
- 2 carrots, shredded
- Juice and zest of 1 lime
- 2 tablespoons seasoned rice wine vinegar
- 1 Serrano pepper minced, remove seeds and ribs for a more mild flavor (optional)
- 1 tablespoon honey
- 2 tablespoons canola oil
- ¼ teaspoon salt
- ¼ cup finely chopped cilantro leaves
Place jicama, bell pepper and carrots in a large bowl. In a separate bowl whisk together the lime juice, vinegar, Serrano pepper, honey, salt, vinegar and oil in a medium bowl. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
“This slaw would be great with just about anything grilled – especially seafood. Fresh mango makes a great addition to it, also sometimes I like to substitute mint for the cilantro. This slaw also makes a great condiment for tacos.”
Tell us in the comments why you would like to attend the Healthy Food for HealthyU healthy cooking workshop and you’ll be entered for a chance to win four tickets to the August 4 event. Winners will be drawn on Monday, July 30 and notified via email. Good luck!