A Refreshing Salad With A Little Spicy Manzano Pepper Kick!Today's light refreshing South American style salad combines ingredients that taste good with jicama. Orange and cilantro is a tasty flavor combination for a light vinaigrette salad dressing. Honey adds a touch of natural sweetness that pairs well with the delicate apple flavor of jicama.
Manzano Peppers are in the South American Rocoto Chile Pepper family. Manzano peppers are shaped like little globes. The ripe color can be, yellow, orange or red.
Some fresh produce stands market these peppers by the name Globe Peppers instead of Manzano Peppers. One way to be sure that they are real Manzano Peppers is to look at the seeds. Manzano Peppers are the only chile pepper varietal that has black seeds.
Manzano Peppers are quite flavorful and they do have medium hot spicy bite. If the seeds and pulp are removed, then the pepper flesh will be much less spicy. Most of the hot pepper oils are in the pulpy seed area of a hot chile pepper.
Jicama is a tuber from a vine plant that is native to Mexico. The tuber looks like a fat round potato. Jicama can be served raw or cooked. In Mexico, raw jicama sticks are served with ground chile pepper powder sprinkled on them. The combination of light apple flavor and chile pepper provides relief from the heat of summer.
Cilantro Honey Orange Vinaigrette:
This recipe yields a little more than 1/4 cup of vinaigrette. (Enough for 2 petite salads.)
There are three styles of vinaigrette emulsion. Loosely combined, partially emulsified and fully emulsified. A loose vinaigrette needs to be stirred or shaken before serving.
Step 1: Place 2 tablespoons of fresh squeezed orange juice in a small mixing bowl.
Add 1/2 tablespoon of honey.
Add 1 tablespoon of rice vinegar.
Add 1/2 teaspoon of minced cilantro.
Add 1/2 teaspoon of minced shallot.
Add 1 pinch of sea salt and white pepper.
Step 2: Slowly add 2 1/2 tablespoons of vegetable oil while stirring, to create a loose vinaigrette.
Step 3: Let the dressing stand for 10 minutes, so the flavors meld.
Stir before serving.
Jicama, Napa Cabbage and Manzano Pepper Salad with Cilantro Honey Orange Vinaigrette:
This recipe yields 1 petite salad.
Step 1: Place 1 1/3 cups of ribbon sliced Napa Cabbage in a mixing bowl.
Add 1/2 cup of peeled jicama that is cut into thin strips.
Add 5 or 6 thin strips of seeded Manzano Pepper.
*Only add a few Manzano Pepper Strips or this salad will be fiery spicy hot!
Add 7 thin green bell pepper strips.
Add a little bit of julienne sliced carrot for color.
Add 1 julienne sliced white part of a green onion.
Step 2: Pour about 3 tablespoons of the Cilantro Honey Orange Vinaigrette over the salad ingredients.
Toss the salad till the ingredients are coated.
Step 3: Place 5 or 6 small Napa Cabbage leaves on a plate in a starfish pattern.
Mound the tossed salad mixture high on the center of the plate.
No garnish is necessary!
This is salad is refreshing on a hot afternoon!