Wood Sorrel, Jicama, and Beet Slaw
Bright, fresh, colorful, and lemony, this wood sorrel, jicama, and beet slaw is so deliciously refreshing, it’s cooling and invigorating, even on the warmest summer days. The lemony dressing and wood sorrel offset the more earthy flavors in the beets, and the jicama adds it’s subtle, apple flavor to the mix. This is one of those recipes that surprised me with how good it was every time I ate it- I never really believed it was as good as I remembered.
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Beet Slaw with Wood Sorrel and Jicama: Refreshing in Summer
The fresh vegetables and foraged greens of summer are the perfect summer slaw. On a hot evening, hot only is turning on the stove the last thing I want to do, but eating hot food isn’t particularly appealing either. And with all the fresh vegetables around, at farmers markets and even the backyard, I eat a lot of salads in the summer. Way more raw vegetables than I ever eat any other time of year, and I love it. And slaws don’t need to be super heavy and mayo-filled- they can be light and bright like this one! And any recipe featuring beets is always a winner with me.
Looking for a Bright Summer Salad? Check out these ones!
- Pea Tendril Vegan Pasta Salad with Orange Dressing
- Fennel and Apple Salad in Belgian Endive Cups
- Summer Tomato Vegan Caprese Salad
- Vegan Seaside Beet Salad
- Fava Bean and Pomegranate Salad
Identifying Wood Sorrel
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when it doubt, do without.
Wood sorrel is a wild weed that grows on the edges of paths, in cities, and in wild areas. It’s flavor is sour and lemony, with a delicate grassy notes- it’s a favorite trail-side snack when I hike. Wood sorrel is often mistaken for clover, although once you know what to look for the two plants aren’t hard to tell apart. Clover has a group of three single leaves, each with a chevron pattern, and large purple or white spikey flowers. Wood sorrel has three heart-shaped leaves and small yellow, five-petaled flowers. If you do mistake clover for sorrel, never fear- clover is perfectly edible, although not as delicious as wood sorrel. For more information about identifying wood sorrel, please see this earlier post.
How to Make Wood Sorrel, Jicama, and Beet Slaw
It’s as simple as can be! Here’s the general idea-
- Find and forage wood sorrel- there’s likely some in your front lawn. Clean it, and remove the leaves from the stalks.
- Grate the other veg, and chop your pecans.
- Add all the dressing ingredients to a jar and shake well to mix the lemon juice and oil.
- Mix it all together and you’re done!
Wood Sorrel, Jicama, and Beet Slaw
Ingredients
- 2 cups beets, raw and grated
- 2 cups jicama, raw and grated
- 1 cup of wood sorrel, washed and packed
- ½ cup chopped pecans
- 1 scallion, chopped
- Juice from ½ lemon
- 2 tbsp. olive oil
- ½ tsp. whole grain mustard
- Pinch of salt
- Pinch of pepper
Instructions
- Combine all the ingredients for the salad in a large bowl. Add all the ingredients for the dressing in a jar, and shake well to combine. Pour the dressing over the salad, toss, and serve.
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