Prep Time: 25 mins Total Time: 25 mins Serves: 4 servings
Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico. In Central America, jicama is often sold by street vendors and commonly eaten raw and seasoned with lemon or lime juice and chili powder. The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are toxic. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple.
Ingredients: Adapted from cookinglight.com
Salad:
3/4 cup shredded peeled jicama
1/3 cup finely shredded red cabbage
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
Dressing:
3 tablespoons olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1 small clove garlic (pressed or minced or 1/2 teaspoon garlic powder)
Pepper to taste
Preparation:
Combine jicama, cabbage, onion, cilantro. For the dressing, mix all ingredients together and pour over slaw. Refrigerate until ready to eat.
Will stay well in the refrigerator for a couple of days.
Note: If you can't find Jicama, you can omit from the recipe. You will find Jicama in Ontario, Canada at Real Canadian Superstore and T&T. These are the stores I am aware of that have it.