Red Cabbage Jicama Salad, topped with oven blistered tomatoes is quick and simple to prepare. It is a lovely salad by itself with a crusty bread, but it also makes a delicious and healthy side dish for barbecued or broiled meat recipes. The peppery flavor of red cabbage pairs nicely with the crunchy sweetness of jicama. The grape tomatoes are baked until they burst and caramelize, and then broiled until charred with a tart and yummy flavor. The fresh herbs add just the right flavor to complete this salad with a simple dressing of olive oil and a sprinkle of salt and pepper.
Red Cabbage Jicama Salad is low in calories and loaded with vitamins, especially vitamin C, and antioxidants. Jicama, also called Mexican turnip, grows in warm climates with a tan colored, thin papery skin. The flesh is white, juicy, crisp, and slightly sweet. To describe the texture, I would say it is somewhat similar to Asian pears, but less sweet. The skin is easily peeled with a paring knife or a vegetable peeler. You will be able to purchase this root vegetable in Mexican or Asian markets; some supermarkets also carry it during spring and summer months. Select firm, medium sized jicama and avoid soft, cracked or bruised skin.
1) Wash and pat dry the grape tomatoes and add them to a large sheet lined with aluminum foil; drizzle with olive oil and sprinkle with crushed dry oregano, kohser salt, and freshly cracked black pepper; use your fingers to toss the tomatoes until all coated with oil and seasoning. 2) Bake in a preheated 400 degree oven for 20 minutes until most of the juice is cooked off and the tomatoes look caramelized and shriveled; stir a few times for even baking. 3) Switch the oven setting to BROIL, and keep an eye on the tomatoes and continue cooking for another 2 minutes until charred; this give the tomatoes a very nice flavor.
Add the warm tomatoes to the serving bowl. Add the chopped herbs, drizzle olive oil, and sprinkle with kosher salt and freshly cracked black pepper. Toss and serve as a side with your favorite meat dish, or by itself with your favorite toasted bread.
If you’re a meat lover, you might also like these previously posted salads:
Prep and cook time: 22 minutes
- 1 pound grape tomatoes
- 2 TBSP olive oil
- 1 TBSP crushed dry oregano leaves
- ¼ tsp kosher salt
- ⅛ tsp freshly cracked black pepper
- Half of a medium jicama
- ¼ of a large red cabbage
- 3 TBSP chopped fresh aromatic herbs (such as basil, tarragon, cilantro, parsley, mint…)
- 2-3 TBSP olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- (Optional): Drizzle some fresh squeezed lemon juice, apple cider vinegar, or balsamic vinegar, for a variation
- Preheat oven to 400 degrees F, center rack
- Wash and pat dry the grape tomatoes and add them to a large aluminum lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with crushed dry oregano, kosher salt and freshly cracked black pepper. Use your fingers to toss the tomatoes to coat evenly. Bake in the preheated oven for about 20 minutes; stir 2-3 times. During this baking time the tomatoes will burst and caramelize.
- Change the oven setting to broil, and continue cooking for another 2 minutes to char the tomatoes briefly, for a delicious flavor. Watch the tomatoes closely as they will burn quickly in this setting.
- Meanwhile wash the outer leaves of a large red cabbage and cut it into quarters. You will use one of the quarters; save the rest for a later use. Slice the cabbage quarter into thin shreds and add to the serving bowl.
- Cut a medium jicama in half; save one of the halves for a later use. Peel the other half with a paring knife or a vegetable peeler; on a sturdy surface slice it to about ¼ inch-thick disks and then cut them into sticks (like French fries). Add to the serving bowl.
- Add the charred tomatoes (warm), chopped fresh herbs, olive oil, kosher salt, and the freshly cracked black pepper. Toss and serve this salad as a side dish, or by itself with your favorite toasted bread.