Sometimes vegetables intimidate me. I see them in the market but don’t buy them because I am not sure what to do with them, but it doesn’t mean I don’t enjoy eating them. I used to feel this way about jicama until I just bought one and made a salad one day. Then I wondered why I waited so long. It’s pretty light, even though it starchy. Hm, I bet it’d be quite good if it was pickled. Sometimes I like to mix it with apples, other times I like it with radishes and carrots as a side salad to a burrito. It’s also pretty tasty when paired with some chili powder and cilantro, lime and peppers. My point? Don’t be intimidated by “weird” fruits and vegetables. I swear, someday soon I will tackle artichokes.
Jicama, Carrot and Radish Salad
- 1 head of jicama
- 1 small bag of radishes, sliced thinly
- 1-2 carrots diced
- 2 tsp. extra virgin olive oil
- 2TB white balsamic vinegar
- Juice of one lime
- Handful of cilantro chopped
- salt, pepper to taste.
Peel and dice jicama, add sliced radishes, carrot, and remainder of ingredients. I usually let it sit for a bit so the flavors can marinate.