August 2, 2013 by annmquintero
I had my first taste of jicama when I was staying with some very cool hippies in Santa Fe, New Mexico. To a flatland midwesterner like me, it was perfectly exotic. The crisp, watery, sweetness really stuck in my mind and reminds me of New Mexico every time I eat it.
Jicama is a root vegetable native to the Americas and used often in Mexican dishes. It was transported to the Philippines by the conquering Spaniards where it took root (haha!) in the local food culture.
Although jicama is delicious on its own or tossed in as an accoutrement to a salad, I really like this slaw as a side or a snack. It’s light and herbaceous and as colorful as what you put in it.
Important note: Do NOT refrigerate your jicama. Store it in a cool, dry place like you would potatoes and onions.
What you’ll need:
Yellow or red bell peppers
Cayenne or chile powder
Remove fiberous skin of the jicama and cut the insides into pieces the size of shoestring fries. Remove the stems and seeds from your bell peppers and cut into similar sized pieces. Slice the fresh basil into ribbons and add. Squeeze the lime over the top and toss. Season with salt and cayenne to taste.
(If this is your first time reading EATS, I encourage you to check out the Introductions post for my philosophy and list of must-have kitchen items.)