Jicama slaw with pineapple dressing


For the slaw
1 jicama
2 small, ripe mangoes
1 ripe pineapple or a large can of pineapple chunks
1 jalapeno
3 cloves chopped garlic
1/2 to 3/4 red onion
ginger or galanga

For the dressing:
1/4 C sesame oil
1/3 C rice vinegar
1/3 C lime juice

For the slaw:
peel and shred the jicama, onion (1/2 or 3/4 or the whole thing depending how much you like raw onion), I use my cuisinart to shred it but you could julienne everything¬†Here’s how.
Julienne the mango and some pineapple (1/2 C at most)
remove the seeds and white membrane from the jalapeno and finely chop that
finely chop the cilantro and garlic
use a grater to grate some peeled ginger or galanga in the salad. I like about 2 Tbls. The galanga is my preferred flavor.

For the dressing:
In the cuisinart mix the lime juice, rice vinegar and remaining pineapple (add the pineapple juice if you are using canned) until blended
Slowly add the sesame oil while the cuisinart is still going

mix everything together. If you can manage to it chill it for a few hours it’s very nice but you don’t have to.