KY, that slaw looks really, really good. Love jicama and it is popular with my crews too. Since I often have little or no help I like sides that can be served room temp such as roasted veggies, especially asparagus, broccoli, or cauliflower. Also have a roasted root veggie salad that rocks.
Here is another, I use frozen petite whole green beans-- from Ina Garten--
The more garlic
flavor you can get into the oil the better, I put quite a few extra cloves in the oil to munch as I prep the rest of the dinner!!
Broccoli with Garlic and Soy Sauce
1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups
of florets)
2 tablespoons soy sauce
Put the garlic cloves and oil in a small
heavy-bottomed saucepan. Bring to a boil
and cook uncovered over low heat for 10 to
15 minutes, until the garlic is browned and
tender. Turn off the heat and add the red
pepper flakes and 1/2 teaspoon salt.
Immediately pour into a heat-proof
container to stop the cooking. Allow to
cool to room temperature. For the salad,
blanch the broccoli florets in a large pot
of boiling salted water for 2 to 3 minutes,
until crisp-tender. Drain well and immerse
immediately into a large bowl of ice water
until the broccoli is cooled. This process
stops the cooking and sets the bright green
color. Drain well. In a large bowl, toss
the broccoli with 1/2 teaspoon salt, 1/4
cup of the oil used to cook the garlic, the
soy sauce, and 8 or more cloves of cooked
garlic. Taste for seasonings and serve cold
or at room temperature.
enjoy, Nan
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