Yacon Pineapple Slaw

yaconepinapple25.jpg

This recipe we’ve made since first growing yacon and we keep returning to it. An easy fresh and unusual winter salad it’s a novel addition to the Thanksgiving table.

1 medium fresh pineapple
1 pound fresh yacon, 1-2 tubers
¼ cup lime juice
¼ cup sweet red pepper, rings or diced

Peel and slice the pineapple into eight sections making longitudinal cuts. Remove the core and slice the pineapple pieces into ½” thick wedges. To peel yacon, a standard potato peeler does a good job and doesn’t cut too deeply into the tuber. You can trim with a knife. Rinse when peeled. Yacon peel is bitter so peeling is always recommended. A food processor with a medium shredding disk produces larger shreds if you press down firmly on the feed tube. Immediately add lime juice to shredded yacon to prevent discoloration and then combine with pineapple and peppers. The tiny pepper rings in this photo are from Nichols new Baby Belle Sweet Pepper. A few shredded leaves of fresh spearmint is a good variation. If you choose to use canned pineapple chunks select two 16 oz. cans that are lightly sweetened with juice drained.
Note: a Mandoline produces a perfect julienne but watch your fingers, the blades are sharp and no one wants to see blood in the salad. I usually peel the yacon, cut into large chunks, and press firmly down as it goes through shredder on my food processor.

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4 Responses

  1. Where can someone buy yacon? Can another veggie be substituted for it, like sweet potatoes?

    • Hi Kathy, You may not be able to find it in Alaska. Jeff Lowenfells, garden columnist in Achorage, grows it in a bucket and then moves it in before cold weather hits. The tubers size up and you save the spiky propagative tubers to plant next year or if you have a green house plant immediately. We ship plants in spring. For a substitute maybe Jicama could be used. It’s not as tender so I’d use a little smaller measure of Jicama than Yacon.

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