Spring has sprung, but in sunny Southern California we have always enjoyed our endless summers. Whether we are crashing waves or firing up the grill, we never need an excuse to soak up the sun and dine alfresco. With that in mind, we recently had some friends over for a day of lobster. We fried a couple lobsters, Puerto Nuevo style, but we also grilled some. With a cold beer in hand, the lobsters only took about 6 minutes, so we also needed some quick sides.
Julienned cabbage and jicama made the ideal summer side for grilled seafood. The “dressing” is really only lime juice, salt and pepper, but a lime vinaigrette can be whisked up in a few minutes if you want to go that route. This side salad is one that I made at work often, usually with diced tomatoes, and always with seafood. If you do not have lobster on the menu, try it with fish tacos, ceviche, or even a whole fried fish.
A note on julienned veggies: in culinary school they beat it into us that a proper julienne cut is 1/8″ x 1/8″ x 2″. Basically thin shoestring-like slices of veggies. A sharp knife and patience can get you there, but a mandolin works just as well. I use a cut-glove when using my mandolin, both at work and at home. It is just a safety thing. The sharp blades and teeth can easily knick you or slice off more than just veggies. Please handle with care.
1 cup julienned jicama, peeled first
1 cup thinly sliced cabbage
½ cup julienned carrots, peeled first
2 tablespoons diced jalapeno, stems removed, seeds optional
¼ cup chopped cilantro
¼ cup thinly sliced red onion
¾ cup fresh lime juice
1 teaspoon kosher salt
½ teaspoon ground black pepper
1. Simply combine all the ingredients in a large mixing bowl. Toss to coat evenly. Enjoy!