Jicama isn’t going to win any beauty contests. But beneath the skin of this Mexican tuber lies a pure treat.
The crisp white flesh of raw jicama delivers a slightly sweet taste when added to a freshly made leaf salad. It also pairs well with cabbage, so would add a new twist to a St. Patrick’s Day meal.
While jicama has developed a following both here and in Asia, it has a Mexican heritage. It’s also known as a Mexican potato or Mexican water chestnut.
Our friends at Viking Range have created this slaw that pairs julienned jicama with shredded cabbage. The easy and healthful dish also features carrots, cilantro and green onions.
The slaw is topped with a dressing made from fresh lemon juice, extra virgin olive oil and agave nectar.
Whoever said beauty is only skin deep?
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
