Spicy Jicama Slaw Salad With Avocado
25 min
| Serves 6 |
307 calories per serving
Ingredients
Salad
- 2 ripe avocados
- 4 ounces bacon (about 4 pieces)
- 1 small jicama – enough to make 2 1/2 – 3 cups grated
- 7 ounces ready-to-eat cabbage slaw
- Salt & fresh ground pepper to taste
Dressing
- 2 tablespoons rendered bacon fat
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/2 – 1 teaspoon fresh minced garlic
- 1/4 teaspoon Sriracha sauce or other hot sauce
- Salt & fresh ground pepper to taste
Directions
Prepare the salad ingredients: Heat a skillet over medium heat, add the bacon, and fry, turning occasionally, until well browned.
While the bacon cooks, prepare the other salad ingredients: Using a vegetable peeler, remove the skin from the jicama and grate or cut into matchstick pieces. Transfer the jicama, along with the cabbage slaw, to a serving bowl.
Remove the bacon from the skillet and allow to cool on paper towels. Chop well and add to the bowl with the jicama and cabbage slaw.
Make the dressing: Pour off the bacon fat from the pan, reserving 2 tablespoons for the dressing. Add the other dressing ingredients, along with the 2 tablespoons of bacon fat, to the skillet and whisk together well, stirring up any bacon bits that have stuck to the bottom of the pan. Taste test the dressing on a piece of jicama. It should be very bold and spicy. Adjust the seasonings according to your taste preferences.
Assemble the salad: Drizzle the dressing over the slaw salad and toss well. Add salt and pepper to taste. Using a sharp knife, divide each avocado into three wedges. Peel the wedges and transfer to a serving platter or individual plates. Top the avocado wedges with the slaw salad. Drizzle additional Sriracha sauce over each, if desired. Serve, and enjoy!
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