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.
Chopped peanuts
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.
Ingredients
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
Instructions
- 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.
My husband has a phobia of foods he's not used to. He thinks everything will taste like squash.
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.
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.
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.
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.
Great idea thanks for the tip.
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!
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.
This looks amazing! Thank you for the recipe. xoRobin
Thank you so much.