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This crunchy, juicy vegetable is ideal for pairing with a zesty dip.

Source: Everyday Food, July/August 2006
Servings

Ingredients

Directions

Cook's Notes

Before you start cutting, peel jicama with a vegetable peeler, and then halve from the top to bottom (a serrated knife works best). To make sticks, slice jicama halves 1/2 inch thick; lay slices flat and cut into 1/2-inch-thick sticks.

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