Food

Cool Jicama Slaw

July 13, 2007 / 7 Comments

This is my first time to participate in the Favorite Ingredients Friday (FIF).  This week they’re focusing on Healthy Eating.  Be sure to visit Overwhelmed With Joy for more recipes.

I have made this slaw.  It is just as the name implies – cool and refreshing.  Jicama is a tasty little vegetable.

 

Cool Jicama Slaw

(Serves 4)

1 jicama, peeled and julienned (about 4 cups)

2 tsp.  minced jalapeno pepper

3 Tbl. fresh orange juice

1Tbl. fresh lime juice

1 tsp. rice vinegar

3 Tbl. chopped fresh cilantro

Kosher salt and freshly ground black pepper

Place the jicama in a mixing bowl.  In a small bowl, whisk together 1 teaspoon of the jalapeno, the juices, vinegar, cilantro, and salt.  Pour over the jicama, toss gently, and season with salt and pepper.  Garnish with the remaining jalapeno, and serve.

Jicama is pronounced (he’ku mu or hik’u mu)

The following information is taken from Wegmans.

Jicama

Also called a Mexican potato, jicama hails from Central America and Mexico where it is a staple. Like potatoes, jicama grows underground as a tuber. Covered with a thin brown skin, it has a short root attached. Inside, you’ll find white flesh that looks like an apple or raw potato. Raw jicama is sweet, juicy, and crisp, perfect as a snack vegetable. Cooked lightly it becomes milder but retains its crispness, like a water chestnut.

Selection:
Look for firm, dry roots with clean brown skins. Avoid bruised jicama.

Storage:
Refrigerate in a plastic bag up to 2 weeks.

Uses & Preparation:

  • Peel just before using.
  • Eat raw as a snack.
  • Use in stir-fries.

Availability:
Year-round.

Nutrition Information:

  • Fat and cholesterol free
  • Low sodium
  • High in vitamin C


7 Comments

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