We made a jicama salad the other day that was really good. Of course, the recipe was modified a bit - I didn't actually measure anything, the matchsticks were fudged a bit, and I just used bottled lime juice and no zest, and regular chili powder, and olive oil instead of canola. And no jicama. But, it was good, so you should try it!
Jicama Salad
1 large jicama
2 large carrots, peeled and shredded
1 red pepper, cut into very thin matchstick slices
1/2 cup radishes, shredded
1 large cucumber, peeled, seeded and cut into very thin matchstick slices
juice from three limes
1 Tbsp. lime zest
2 Tbsp. rice vinegar
2 Tbsp. ancho chili powder
2 Tbsp. honey
1/2 cup canola oil
1/4 cup fresh cilantro, finely minced
kosher salt and freshly-ground black pepper to taste
Use a vegetable peeler or a paring knife to peel the jicama. Shred finely using a box grater or the shredding blade of a food processor. Place shredded jicama, carrots, red pepper, radishes, and cucumber in a large salad bowl.
In a small bowl, whisk together the lime juice, lime zest, rice vinegar, ancho chili powder, honey and canola oil. Stir in the cilantro and season with salt and pepper. Pour over the jicama salad. Allow the flavors to marinate for about 15 minutes at room temperature before serving.
Serves 6.
Per serving: 280 calories, 19 g fat (1 g saturated fat), 0 mg cholesterol, 28 g carbohydrate, 11 g fiber, 3 g protein, 115% vitamin A, 122% vitamin C, 4% calcium, 9% iron
**Just for the record, we did buy a jicama for this - but it was funky. I'm sure it would have been even better with a good-tasting jicama.
(This is Monica's write-up from a couple of years ago. I decided we needed to move it to the recipe blog so I stop having to search through years of blog posts to find it. We've made it at least a dozen times and I eat almost all of it in one sitting every time I make it--it's really good. Anyways, there you go. Oh--and I just grate everything. Including the cilantro, because I have the coolest grater in the world.)
