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.
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.
And crispy shallots.
Fresh and crisp in every bite.
Fresh Pineapple Salad with Pickled Jicama and Carrots
This salad is fresh and light. You can pair it with a protein of your choosing, but I love it all by itself.
- 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
- 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
- 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.