Recipe: Sweet and Spicy Mezcal-Flavored Coleslaw
Sweet and Spicy Mezcal-Flavored Coleslaw
Makes 8 servings as a side dish
2 oz (60 g) peeled jicama
Juice of 2 small limes
1 medium beet or chayote squash (about 5 oz/150 g)
1/3 cup (55 g) pineapple chunks
1/3 cup (40 g) pecan pieces or slivered almonds
1/2 napa cabbage
1/3 cup (75 ml) Sweet Chipotle Vinaigrette (see below)
Sweet Chipotle Vinaigrette
(makes about 1 1/2 cups/360 ml)
1 cup (230 g) chipotle chiles in adobo sauce, not drained
2 Tbsp fresh lime juice
1/4 cup (60 ml) cider vinegar or white balsamic vinegar
1/4 cup (40 g) diced freshly roasted agave heart, or 2 Tbsp maguey sweet sap or amber agave nectar
1/3 cup (75 ml) water
1 1/2 tsp sea salt
For the Sweet Chipotle Vinaigrette, combine all the ingredients in a blender and process at high speed until a thick liquid forms, adding more water by the tablespoon if the mix becomes to sticky. Allow to cool, then transfer to a glass container with a pour-out lid and set aside.
Soak the jicama root in the lime juice for 1 hour.
In a saucepan, combine the beet with water to cover. Bring to a boil, reduce the heat to a simmer, and cook until tender but still firm, about 1 hour. Do not over cook! Drain and allow to cool, then peel and shred into a glass bowl. (If using the chayote squash, you can peel and shred it without cooking it first.) Add the pineapple chunks and stir together.
Toast the almonds or pecans in a dry frying pan or a comal over medium-high heat, shaking the pan frequently, until light browned, about 4 minutes. Pour onto a small plate to cool.
Drain the jicama and cut into strips 1/4 inch (6 mm) wide and thick and 2-3 inches (5-7.5 cm) long. Remove the core from the cabbage and chop the leaves into narrow strips of about the same size.
Just before serving, toss all the ingredients together with 1/3 cup (75 ml) of the vinaigrette, adding salt to taste. Leftover vinaigrette will keep for up to 1 month in the refrigerator.