SALAD INGREDIENTS:

1 large jicama, peeled and cut into matchstick size pieces

1 medium cucumber peeled, seeded and cut into cubes

1 red bell pepper cut into matchstick size pieces

1 small seedless watermelon cut into matchstick size pieces

sprinkling of salt to taste

VINAIGRETTE INGREDIENTS:

¼ C fresh lime juice

1 t sugar

2 T rice wine vinegar

2 t minced jalapeño pepper (or to taste)

3 T olive oil

mint leaves torn into bite-size pieces to taste

METHOD:

Combine all salad ingredients in a large bowl and set aside.

In a separate bowl, whisk together the orange juice, sugar, rice wine vinegar, and jalapeño. While whisking constantly, slowly drizzle in the olive oil until the vinaigrette is well emulsified. Stir in the mint leaves and season with salt and pepper to taste.

Toss the vinaigrette with the salad ingredients and serve well chilled.

Serves 6-8

INGREDIENTS:

1 ½  C napa cabbage, thinly sliced

8 oz. ground pork or chicken

1 T soy sauce

2 t cornstarch 

3 T scallions, minced

2 t fresh ginger, minced

½ t white pepper

1 pkg street taco size flour tortillas

Optional garnish: pickled vegetable slaw of thinly shaved carrots, green onions, julienned red peppers mixed with ¼ C rice wine vinegar and 2 t sugar. Fresh cilantro and shredded purple cabbage

METHOD:

Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid. Combine soy sauce with cornstarch and then gently fold through ground meat. Add salted cabbage and remaining filling ingredients and combine thoroughly.  Refrigerate while you prepare the dipping sauces. (recipes below)

Spoon the meat filling onto flour tortillas and press it into a thin, even layer. Heat a skillet over medium high heat with just enough canola oil to lightly coat the surface. Place the tortillas in the skillet, meat side down, and press firmly with a spatula to ensure good contact. Cook until the meat develops a deep brown crust, about 2 to 4 minutes, then carefully flip and cook for about 1 minute more to crisp the tortilla.

Remove from the skillet and fold  into a taco shape with tortilla on the outside. Garnish with pickled vegetable slaw, cilantro and shredded cabbage. Serve with dipping sauce alongside.

Creamy Hot Chili Sauce: combine ½ C plain Greek yogurt, ½ C mayonnaise, 1T soy sauce, 2 T chili garlic sauce 2 T minced scallions, whisk until combined and set aside.

Soy Sesame Dipping Sauce: heat ¼ C soy sauce 2 T rice vinegar, 2 T water. 1 ½ t sugar, ¼ t sesame oil in a small skillet over low heat to dissolve sugar. Remove from heat and garnish with 1 T thinly sliced scallions