Jicama resembles a potato but tastes like a mix between apple and pear. It’s mild in flavor and has a firm, crunchy texture. Jicama is also called Mexican potato, Mexican water chestnut, yam bean, and Chinese turnip. It has been eaten for centuries in Central America and grows best in tropical and warm climates. This crunchy salad has a bright lime and vinegar dressing and will complement both Asian and Mexican foods.
Recipe Servings: 4
Prep Time
30 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 large jicama, peeled and julienned
- 2 large carrots, peeled and julienned
- 1 cup red onion, finely sliced
- ½ red pepper, cored, deseeded, and julienned
- ½ yellow pepper, cored, deseeded, and julienned
- 1 tomato, julienned
- ¼ cup fresh lime juice
- ¼ cup red wine vinegar
- 1 tsp honey
- 2 Tbsp olive oil
- Pinch of cayenne pepper
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp chopped cilantro
Directions
- Combine jicama, carrots, red onion, peppers, and tomato in medium bowl.
- In small bowl whisk together lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper.
- Blend dressing into jicama mixture.
- Add cilantro and let sit 30 minutes.
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