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Jicama Slaw
YIELD 4 servings, 3/4 cup each
To be completely honest I have very little experience with jicama. I have only cooked with it a few times but I really enjoy the texture that it adds to dishes.
Jicama is also known as a Mexican turnip and it’s often used in Hispanic cooking. It's great in salads, soups, and salsas. Jicama is made up of mostly water but it has a good crunch and a mildly sweet flavor. It's a good source of vitamin C and fiber as well.
You can experiment with this salad and use what you have on hand. I have some local carrots, onions, and parsley. The sweetness of the jicama plays well with the heat of the onion and the freshness of parsley. Make this ahead of time so that the flavors can meld together. Before serving, drizzle with a fresh dose of olive oil and some sea salt to jazz up the flavors.
INGREDIENTS
| 1 large | jicama, peeled and cut into match sticks |
| 2 | carrots, peeled and cut into match sticks |
| 3 small | scallions, chopped |
| 1/4 cup | chopped fresh flat leaf parsley |
| 1/3 cup | balsamic vinegar |
| 1/4 cup | pine nuts |
| 2 tbsp | olive oil |
| Sea Salt to taste | |
PREPARATION:
- Toss together jicama, carrots, scallions, and parsley in a large serving bowl. Add balsamic, olive oil, and salt to taste.
- Let sit for an hour before serving.
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