Jicama (Hic-ka-ma) is a crispy, sweet, edible tuber that resembles a turnip in physical appearance. Although the plants are not related it is sometimes called the Mexican turnip. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama‘s unique flavor lends itself well to salads, salsas, and vegetable platters.
When choosing jicama at the store you should look for medium sized, firm tubers with dry roots. Wet or soft spots may indicate rot, and you should not be drawn to overlarge ones, because they may not be as flavorful. They should not be refrigerated, as temperatures of less than around 50° F (10° C) will damage them.
- 2 carrots, peeled and julienned
- 1 small jicama (about 1 1/4 lbs.), peeled and julienned
- 1 large red bell pepper, cored and very thinly sliced
- 1/4 head red cabbage, cored and very thinly sliced
- 1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
- 6 tablespoons olive oil
- 6 tablespoons unseasoned rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon minced cilantro leaves, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon red chile flakes
- Put cut vegetables in a large bowl and toss to combine
- Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a bowl and whisk.
- Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times.
- Serve garnished with cilantro, if you like.
We used the Professional Mandoline PL8 1000 for our slicing Click Here