Jicama Slaw

Name: Jicama Slaw
Yield: 6 servings
Ingredients: 1 1/2 pounds jicama (1 medium), julienned; 1/2 small red onion, halved and thinly sliced; 1/4 cup coarsely chopped fresh cilantro; 2 to 3 tablespoons freshly squeezed lime juice (from 1 to 2 limes); Coarse salt and ground pepper

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

1 1/2 pounds jicama (1 medium), julienned
1/2 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh cilantro
2 to 3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
Coarse salt and ground pepper

Directions

1. 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.