Jicama Slaw

25 Ratings
  • 5 4
  • 4 7
  • 3 7
  • 2 6
  • 1 1

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.

Everyday Food, July/August 2006

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Servings:
6
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Ingredients

Directions

  • 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.

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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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Reviews (1)

25 Ratings
  • 5 4
  • 4 7
  • 3 7
  • 2 6
  • 1 1
Martha Stewart Member
07/01/2010
This recipe is the wrong one for this picture! The picture to the recipe are the wrong combination!!!
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