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Jicama Slaw

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Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.

Source: Everyday Food, July/August 2006
Servings

Ingredients

Directions

Cook's Notes

Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best). To julienne, slice jicama halves 1/8 inch thick; lay slices flat and cut into 1/8-inch-thick sticks.

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  • John0164
    1 JUL, 2010
    This recipe is the wrong one for this picture! The picture to the recipe are the wrong combination!!!
    Reply

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