3.11.2014

Fresh Pineapple Salad with pickled Jicama and Carrots




I went to Seattle for my birthday to visit my son this past weekend.  I haven't seen him since his wedding last September.  I can't believe I'm going to say this, because I swore it would never happen especially when he was a teenager and knew everything, but I really miss him.  

I had three objectives in mind when planning this trip.  1) To spend time with my son, wife and their kitty, 2) I wanted to do some amazing trail runs and 3) EAT!!!  

I accomplished all three.




We went to an amazing Vietnamese restaurant located in the International district in Seattle.  The menu was so extensive. I could decide what to order.  A fresh pineapple salad caught my eye.  I had a choice of prawns, chicken or grilled Tofu on my salad.  I asked for the salad sans protein.  I just wanted something crisp, fresh and healthy.  You know you have ordered something fabulous when the people at the neighboring table begin to drool.  

I'm not sure when I'll get back to Seattle (I'm thinking summer for more trail runs) and I know I'm going to crave that salad.  So I set out to recreate this light and fresh salad.  

You're going to love it!




Here is what you are going to need:

Salad:
1 ripe pineapple, peeled cored and cut into large slices   How to cut a pineapple link
1 lb jicama (peeled and cut into matchstick size pieces)
1 lb carrots (peeled and cut into matchstick size pieces)
1/2 cup water
1/2 cup rice vinegar
1/2 cup sugar
1 teaspoon kosher salt

Dressing:
1/4 cup fresh lime juice
zest from one lime
1 teaspoon fresh ginger, grated
1 tablespoons honey
pinch of salt
2 tablespoons light flavored olive oil

Garnish:
Fresh Thai basil and/or fresh mint
2 tablespoons unsalted peanuts
1 shallot, thinly sliced
2 tablespoons oil




Let's start by pickling the jicama and carrots.  This is a quick pickle because I just want to barely perk up the veggies and I don't want them to soften up.

In a small bowl, mix 1/2 cup water and 1/2 cup rice vinegar





Add 1/2 cup sugar




1 teaspoon kosher salt




Stir to dissolve the sugar.  Set aside.




Prepare jicama by peeling the outer skin and cutting the ends off.

Slice the jicama into thin slices.




Cut into match stick size pieces.






Place in a large mixing bowl.




Peel and slice carrots in the same manor.




Add to the jicama.




Pour pickling marinade over the jicama and carrots.




Give them a toss to coat completely in the vinegar mix.

Set aside to "pickle" for 15-20 minutes.




Meanwhile, prepare the garnishes.  Peel and slice a whole shallot.







Add two tablespoons oil into a pan and heat until until a shallot begins to sizzle when added to the oil.




Add the shallots to the hot oil.




Carefully brown and crisp the shallots without burning them.




Remove from heat and place on an absorbent paper towel.  Set aside.



Chop the Thai basil and/or mint.  I could NOT find Thai basil anywhere!  Search for it because the flavor is amazing in this salad.  Mint is a good substitute.  Set aside.

Note to self:  Plant plenty of Thai basil this summer.




Finely chop the peanuts.  Set aside.




For the dressing:  Zest one lime.




Juice 2 limes or enough to make 1/4 cup fresh lime juice.




Add a small bowl with the lime zest.




Grate 1 teaspoons fresh ginger.

Ahhh, stop and smell the ginger.




Add 1 tablespoon honey.  I use local raw/organic...it's the best.




Toss in a healthy pinch of salt.  Whisk together until the honey is dissolved.  Set aside.





Peel and chop the pineapple.  Follow link on how to cut a pineapple




Add to the pickling veggies.  Mix together.




Then drain off the picking vinegar mixture.




Return the mixture to the large mixing bowl.




Pour the lime dressing over and mix well.




Garnish with chopped Thai basil/mint.




Chopped peanuts




And crispy shallots.




Brace yourself for amazing.





Fresh and crisp in every bite.




Fresh Pineapple Salad with Pickled Jicama and Carrots

Salad:
1 ripe pineapple, peeled cored and cut into large slices
1 lb jicama (peeled and cut into matchstick size pieces)
1 lb carrots (peeled and cut into matchstick size pieces)
1/2 cup water
1/2 cup rice vinegar
1/2 cup sugar
1 teaspoon kosher salt

Dressing:
1/4 cup fresh lime juice
zest from one lime
1 teaspoon fresh ginger, grated
1 tablespoons honey
pinch of salt
2 tablespoons light flavored olive oil

Garnish:
Fresh Thai basil and/or fresh mint, chopped
2 tablespoons unsalted peanuts, chopped
1 shallot, thinly sliced
2 tablespoons oil

In a small mixing bowl, add water, vinegar, sugar and salt.  Toss with prepared jicama and carrots.  Set aside for 15-20 minutes.  Meanwhile, prepare garnishes and set aside.  Prepare shallots by adding oil to a skillet and heating until shallots sizzle as they are added.  Carefully brown and crisp the shallots.  Place the browned shallots on absorbent paper towels and set aside with other garnishes.

To prepare dressing: Mix lime juice, zest, ginger, honey, salt and oil in a small mixing bowl.  Whisk until honey dissolves.  Set aside.

Add pineapple to vinegar mix, jicama and carrots.  Toss together.  Drain off vinegar and return to large mixing bowl.  Toss with lime dressing.  Garnish with basil, mint, peanuts and shallots.

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10 comments:

  1. This looks amazing! Thank you for the recipe. xoRobin

    ReplyDelete
  2. Heidi Yeates3/19/14, 2:05 PM

    Believe me, I've never gotten home from the grocery store and wished I could go right back....but that's exactly what's happening right now. I need some jimaca and mint so I can make this gorgeous salad today!

    ReplyDelete
    Replies
    1. Next time you go to the store make sure the ingredients are on your list :) I hope you love it when you make it. thank you so much for your comment.

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  3. This was oh so delicious. I have made it twice in the past week. The men in my family weren't taken by it due to flavor or texture dislikes but I ate it for breakfast, lunch and dinner (not all on the same day). I think the flavor gets better on the 2nd day and it's still great on the 3rd day. I must say that I didn't have the basil and didn't get mint either so I look forward to the next batch when I can hopefully have that finishing touch.

    ReplyDelete
    Replies
    1. I'm so happy to hear someone made this. My husband picked put the pineapple and ate it. He's not too keen on jicama. Thanks for your comment.

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    2. Jicama was the thing that my husband didn't care for either. What's with these guys? It really doesn't have a lot of flavor but an awesome crunch! My first batch of the salad had a better pineapple so it was naturally just a little sweeter.

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    3. I forgot to mention that jicama can be fairly starchy so on my 2nd (and 3rd already) batches I rinsed the jicama a couple times AFTER I had cut it into the julienne strips. After 2-3 rinses the water was clear instead of milky and I think it just made it all taste better. Still haven't found the Thai basil but loved it with mint. The salad was a great addition to my Easter feast and I have eaten it at least twice a day since.

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    4. Great idea thanks for the tip.

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  4. My husband has a phobia of foods he's not used to. He thinks everything will taste like squash.

    ReplyDelete