Have you guys ever tried jicama? I’d never even heard of it before I became interested in raw foods- raw foodists use it for everything from salads to mock mashed potatoes. I didn’t know what it looked like, much less how to pronouce it (HEE-ka-ma… I think). Luckily my friend asked one of the vendors at the farmer’s market about the bag below. From afar it looked like a bag of small potatoes; when I found out it was jicama, I grabbed it. I was eager to see what the fuss was about.
And what does this lovely root vegetable taste like? Well, to be honest, it doesn’t taste much like anything. It’s bright white, fleshy interior is crisp with a hint of sweetness. Like a water chestnut, but better. It’s a great blank canvas for whatever flavors it’s paired with. In this fresh, crunchy summer salad jicama absorbs the surrounding lime and cilantro goodness. With just a little cayenne sprinkled on top, it would be a great palate cleanser to clear the heat from some spicy Mexican food.
Jicama Salad with Cilantro and Lime
Yield: 6 servings
* about 1 pound jicama, peeled and cut into thin strips
* 2 small-to-medium cucumbers, seeded and cut into thin strips
* juice of 3 limes
* 1/2 cup lightly packed fresh cilantro leaves
* 1/2 teaspoon salt
* cayenne, or another hot pepper, to taste
Combine the jicama, cucumbers, lime juice, cilantro and salt in a large bowl and toss well. Cover and refrigerate for at least 30 minutes. Immediately before serving, add cayenne to taste.
Adapted from Simply Mexican