Using the Cool Crunch of Jicama

Jicama is slightly sweet and adds appealing crunch to salads and other recipes.

Becca Porter likes jicama cut into thick matchsticks, sliced Granny Smith apple, two or three supremed oranges and their juice, a couple of limes worth of juice, cilantro, and a pinch of salt. ajcraig makes a slaw of shredded jicama and Granny Smith apples, and also likes jicama with mango, chile, and lime.

ipsedixit makes a salad of julienned jicama, daikon, celery, and carrots, dressed with rice wine vinegar, grated ginger, diced garlic, sesame seeds, sesame oil, sugar, and salt and pepper.

mandycat likes this New Mexico chopped salad with grilled steak or chicken, and faddyarbuckle eats mango, jicama, and black bean salsa as a salad.

Recipes for cooked jicama are not common, but BeefeaterRocks uses it in stir-fry recipes in place of water chestnuts, and bushwickgirl likes jicama and yucca grated, made into little cakes, and fried.

Discuss: Jicama – how do you use it?

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