A jicama is often referred to as a Mexican yam or Mexican turnip. The root's exterior definitely resembles a potato or turnip, but the inside is a lovely, creamy white color. It's texture resembles a cross between an apple and a potato. It's very crunchy! It's usually eaten raw with maybe a sprinkling or salt or lemon or lime juice. I adapted a recipe from the May/June issue of Cuisine at Home by adding more veggies and increasing the dressing amounts to compensate for that change.
This was an excellent side dish for our chicken enchiladas. So flavorful and beautiful with the different colors and textures of the different vegetables. Some of the ingredients were chopped, others sliced, others cut into matchstick shapes. It was a wonderful contrast of ingredients.
4 cups jicama, peeled and cut into matchsticks
1 English cucumber, halved lengthwise and then cut into small chunks
1 green bell pepper, chopped
6 radishes, thinly sliced
2 medium carrots, peeled and coarsely grated
2 cups grape tomatoes, halved
1 bunch green onions, thinly sliced diagonally (white and some green)
1/4 cup finely chopped red onion
2 T. finely chopped jalapeno (seeded)
1/4 cup finely chopped cilantro
For the dressing:
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
zest of one lime
3 cloves of garlic, minced
3/4 t. honey
1/2 t. each ground cumin and coriander
dash of salt
2 T. minced cilantro
Combine all the slaw ingredients in a large bowl. Whisk the ingredients for the vinaigrette together and toss with the slaw ingredients. Refrigerate until ready to serve.