Name: Jicama slaw Recipe
Total time: 25 min
Yield: Serves 4 to 6
Ingredients: 1 (2 1/2 -pound) jicama; 1/2 cup red onion, diced fine; 1/2 teaspoon minced garlic; 1 jalapeno pepper, seeded and minced; 4 tablespoons oil; 3 tablespoons lime juice; 1/2 teaspoon salt; 1/4 cup cilantro leaves

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By Russ Parsons

June 29, 2005

This slaw has texture, tang and spice. Sticks of jicama are dressed with lime juice and minced serrano chiles. It’s got some crisp and some tart and just a little heat. It’s like a salad and a salsa combined.

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Using a sharp heavy knife, cut off the top and bottom of the jicama and peel it, cutting away the rounded edges to form a rough cube. Cut the jicama in slices between one-eighth and one-fourth-inch thick. Stack some of the slices and cut the same thickness into sticks. Collect the sticks into a mixing bowl and repeat with the rest of the jicama.

Add the onion, garlic and jalapeno to the jicama. Stir together the oil, lime juice and salt and pour over everything. Toss to coat lightly. Taste and adjust the seasoning. (Recipe can be prepared up to this point several hours in advance and refrigerated tightly covered.)

Before serving, transfer the salad to a clean bowl, draining any excess dressing, and sprinkle with cilantro leaves.