Jicama looks like a brown turnip, but has a juicy, white flesh. It adds crispness to salads, slaws, and stir fry or crudité dishes. Select firm, unblemished jicama that feel “heavy”. Store whole jicama in the refrigerator for up to two weeks. Once peeled, wrap tightly and use within a few days. This light and refreshing salad is finished with a citrus-honey dressing, which balances the spicier dishes on the menu.
- 1 tsp honey
- 1 Tbsp lime juice
- 1 tsp apple cider vinegar
- 1/8 tsp salt
- 1 Tbsp canola or olive oil
- 1 medium jicama (about 1/2 lb)
- 8 medium radishes, thinly sliced
- 1 mango, diced
- 2 tsp chopped fresh mint
- In a small bowl, whisk together honey, lime juice, vinegar, salt and oil. Set aside.
- Using a sharp knife, cut ends off jicama. Peel skin. Cut jicama into matchstick-size pieces.
- Combine jicama, radishes and mango in a bowl.
- Pour dressing over the salad. Gently mix to coat salad with dressing. Garnish with mint.