Jicama (Pachyrhizus erosus and pronounced HICK-ah-mah) is a root vegetable found commonly in Mexico and throughout Asia (read more about it here). It remains not too well known to the American table, but it is superb especially for salads and slaws. It adds a very nice crunch and a slightly sweet flavor to many dishes, and it pairs well with bell peppers, red onions, cucumber, avocado, cabbage, and carrots. It can be endlessly combined with chili powder, ginger, garlic, cilantro, rice wine, sesame oil, and citrus fruits (or juices).
I’ll post a couple of salad and slaw recipes later, but for now this is a great appetizer or side dish to anything off the grill. Trim the skin from the jicama with a vegetable peeler.
Julienne (or if your knife skills are like mine cut into strips of approximately the same size…)
Then simply season with fresh lime juice, salt and pepper.
For a nice, stand alone salad, julienne as above and add to julienned carrots, red bell pepper, cucumbers and season with chopped cilantro, chili powder, salt, pepper, and a mixture of lime juice, orange juice, and olive oil. Enjoy!
The Grilled Atheist