Jicama & chayote salad with roasted cumin pumpkin seeds ~ 3 kitchen jobs are all stacked up into one. Never lose your small equipment again

Magnets. That ingenious invention that keeps everything organized. Take a look at your kitchen frig right now. I’ll bet there’s a cute magnet holding up everything from your next dentist appointment to the baby shower you must attend to every picture possible documenting your child’s growth.   Wouldn’t it be great if magnets could keep your kitchen equipment as tidy as your life’s do to list?

Leave it to Sur La Table, manufacturer of everything kitchen, to come up with a solution to keep the kitchen drawers less frightening.  And at the same time come up with a product that does triple duty.  Most people believe they can use their standard veggie peeler for almost every produce job. Not so. A straight blade is best for firm produce, a serrated blade is best for soft skinned foods, and a julienne blade is beautiful for shearing off ribbons of carrots and beets.   So Sur La Table created a Magnetic Peeler Set that gives you all three necessary functions all held together by the magic of magnets.    So peel off that eggplant skin, then make a gorgeous tomato rose and follow that up with zucchini “spaghetti” and then neatly put all the peelers back in one neat little stack.  And with candy colors, you’ll elevate and rescue the kitchen drawer from the basic black peeler.   www.surlatable.com

magnetic peeler set

JICAMA AND CHAYOTE SALAD WITH ROASTED CUMIN PUMPKIN SEEDS

½ cup raw pumpkin seeds

2 tsp olive oil

½ tsp ground cumin

Pinch cayenne pepper

½ tsp sea salt

Freshly ground black pepper

¼ medium jicama

1 medium chayote squash (if you can’t find chayote, use 1 green zucchini)

1 large carrot

1 medium red bell pepper, seeded and diced

½ cup fresh corn off the cob or frozen, thawed and patted dry

Dressing:

3 Tbsp fresh lime juice

1 Tbsp red wine vinegar

2 tsp honey

½ tsp Dijon mustard

¼ tsp cayenne pepper

¼ tsp Kosher salt

Freshly ground black pepper

1/3 cup olive oil

1.      Preheat the oven to 400 degrees.  Combine the pumpkin seeds, 2 tsp olive oil, cumin, cayenne pepper, sea salt and fresh ground black pepper.  Spread the seeds onto a small baking sheet and roast the seeds until lightly toasted, about 10 minutes. Remove the seeds from the oven and let cool.

pumpkin seeds before roasting

roasted pumpkin seeds

2.  Peel the jicama, chayote and carrot with the Straight blade of the Magnetic Peeler Set. Using the Julienne blade, shred the jicama, chayote and carrots into strands. Combine them all in a bowl. Add the red bell pepper and corn. Mix well.
3.  Whisk together the lime juice, red wine vinegar, honey, Dijon mustard, cayenne pepper, Kosher salt and black pepper. Slowly in a thin stream, whisk in the oil until emulsified. Pour the dressing over the salad and mix well. Top with the roasted pumpkin seeds.

jicama and zucchini salad with roasted pumpkin seeds

All photographs and recipe testing courtesy of Olga Berman (Mango & Tomato)

This entry was posted on Wednesday, June 9th, 2010 at 6:29 am and is filed under Fabulous Food Finds, Kitchen Tools, Product Reviews, Recipes, Side Dishes, Vegetarian Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses to “Jicama & chayote salad with roasted cumin pumpkin seeds ~ 3 kitchen jobs are all stacked up into one. Never lose your small equipment again”

  1. Tweets that mention Fabulous Food Finds » Blog Archive » Jicama & chayote salad with roasted cumin pumpkin seeds ~ 3 kitchen jobs are all stacked up into one. Never lose your small equipment again -- Topsy.com Says:
    June 9th, 2010 at 6:54 am

    [...] This post was mentioned on Twitter by Nour El-Zibdeh and Robyn Webb, HappyOlga Berman. HappyOlga Berman said: New freelancing post: Peelers & a Pretty Salad http://www.robynwebb.com/fabulousfoodfinds/?p=866 [...]

  2. Leslie Says:
    June 9th, 2010 at 7:25 am

    Yum! I see chayote in the store every time I go and never knew what to do with it! Are they ready to eat when you buy them? You don’t have to let them ripen like fruit, do you? Do you peel it first?

  3. Book Review: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD, and Robyn Webb | Healthy Vegan Foods Says:
    June 24th, 2010 at 11:35 pm

    [...] Fabulous Food Finds » Blog Archive » Jicama & chayote salad with … [...]

  4. Abigail Says:
    December 20th, 2010 at 10:15 am

    Wow! I can’t say enough good things about this recipe. It’s healthy, delicious, and I like how it incorporates several different flavors. I especially like the roasted cumin pumpkin seeds.

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    October 24th, 2011 at 11:47 pm

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    October 31st, 2012 at 11:31 am

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