Have you tried jicama before? Many Americans are unsure what to do with this root vegetable and stay clear of it. Next time you are at the market, pick one up and try this jicama slaw recipe.
Jicama is a root vegetable found in many South American dishes. It is also known as a Mexican yambean, or Mexican turnip. Jicama has a unique flavor that is hard to explain (no, it doesn’t taste like chicken). It has a mild flavor and I love the crunch that it adds. You should store it in a cool, dry place like you do other root vegetables (not in the fridge). Once it is cut, then you will need to refrigerate it.
To work with Jicama you need a sharp knife as they can be tough. Begin by peeling the outer layer with a vegetable peeler (like you would a potato). In this recipe, I julienned the jicama (cut into thin strips). This is easier than it sounds. Slice the jicama thin, and then slice the rings, that you just cut, into strips.
1 Jicama, julienned (about 2 cups)
2 carrots, grated (about 1 cup)
1/2 head of red cabbage, shredded (about 4 cups)
1/4 cup cilantro, chopped
1/4 cup olive oil
1/4 cup rice vinegar
2 Tablespoons lime juice
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 Tablespoons sugar
Place your vegetables (jicama, carrots, cabbage and cilantro) in a large bowl. In a smaller bowl combine olive oil, vinegar, lime juice, pepper, salt and sugar). Stir until the sugar is dissolved. Then pour over the vegetables. Toss, and allow to sit for one hour in the refrigerator before serving.