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.



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, place jicama, onion, cilantro, and lime juice. Season with salt and pepper; toss gently to combine. Serve immediately, or cover and refrigerate, up to 6 hours.


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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This recipe is the wrong one for this picture! The picture to the recipe are the wrong combination!!!