I love Mexican food. Give me burritos, tamales, frijoles y arroz, anything spicy. I even love Mexican candy- generally considered by most people I’ve talked to to be…odd. I grew up eating Mexican food for every major holiday and what can I say? Chipotle peppers and cilantro just have a way of cropping up in my cooking.
The thing I don’t love about Mexican cooking is it’s tendency to be heavy. Tonight I made burritos filled with spicy refried pinto beans, queso fresco (and cheddar for Andrew), greek yogurt, and salsa. I like multiple components on my plate because I like a variety of flavors and textures, so I threw together a little slaw of jicama, carrot, and red cabbage in a lively, limey dressing to accompany them.
1 carrot, shredded
1/2 medium jicama, peeled and shredded (about 1/2- 3/4 cup)
1/4 cup finely shredded red cabbage
1 scallion, green part only, thinly sliced
2 Tbsp. chopped cilantro
1 lime, zested and juiced
1 teaspoon agave
1 teaspoon olive oil
pinch of salt
Combine veggies and herbs in a medium bowl and toss to mix. In separate bowl, whisk dressing ingredients together and pour over veggies, tossing to coat evenly. Serves 2-4 depending on how big your burritos are.
Feel free to add some cayenne or other spicy pepper to make it hot. Our burritos were spicy so I decided against it. To make it a meal, you could add some cooked quinoa or rice and black beans and double the dressing. I’m not sure, but I bet a splash of tequila would be a tasty addition to the dressing…
Now that you have this quick and healthy little salad to add to your Mexican repertoire, stay tuned for a tamale tutorial this weekend