Add a little Jicama to your repertoire this spring!

How many of you (I’m not counting you, Californians) first pronounced jicama with a “J”?  I know I did and I was quickly corrected.  It’s HEE-KAH-MA.  You only make that mistake once!  This edible root resembles a turnip.  It has a thin brown skin and crisp, juicy, white flesh that is mild in flavor. Think of it as a cross between a water chestnut and a pear.  To prepare, remove the skin with a vegetable peeler and then cut the flesh into cubes, strips, or shred.  You can cook it or serve it cold.  And, big bonus here, it doesn’t become soggy or brown after cutting so you won’t have to worry about advance prep.  Serve this slaw with Jerk Ribs, on a fish taco, in sushi, in stir fries, or as a side.

Below is a recipe for Jicama slaw.  This side dish has a great kick and you’ll be super hip with jicama which is all the rage these days!

Ingredients

8 oz jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red pepper, stemmed, seeded, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced
2 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1/2 tsp sugar
1/4 tsp cumin
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper

Method

Mix jicama, carrot, pepper and onion in a bowl.  Whisk olive oil, lime juice, sugar, and spices in separate bowl.  Pour dressing on vegetables. Serve.