i. love. jicama. so does he:
in case you're wondering, even though it has a crunchy, sweet, and starchy flavor profile, it's low in calories, high in fiber, and contains vitamin C and lots of other nutrients!
i'm not gonna lie - before it's prepared, it's big and ugly and brown, and it's a pain in the neck to peel. but once you get through that rough, tough, inedible skin, you find a yum-town crunchy snack that is delicious with almond butter slathered on it, and oh-so-good julienned as a slaw.
let's be honest - i used the food processor to get mine all slivered, but it tasted perfectly delicious without all the painstaking labor. so there.
this recipe was shared by lindsey-lou at allrecipes.com. it's a hot & spicy, but bright and juicy, jicama salad.
i paired it with a chipotle pork tenderloin, but i think it would be really good topped with southwestern grilled chicken as a main-dish salad, as well.
my sweet e. added some lime zest and the zest from the orange, and that really made the dish!
always use fresh citrus juice when you can. more nutritious and much yummier.
love me some fresh cilantro.
toss... and enjoy!
let us know if you try this dish. whatcha think?