Jicama Slaw

Jicama Slaw

Published on December 4, 2013 | In , | By
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by far one of the best slaw recipes we have found for Jicama – and a few others seem to agree

Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best). To julienne, slice jicama halves 1/8 inch thick; lay slices flat and cut into 1/8-inch-thick sticks.

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Instructions

  1. In a medium bowl, place jicama, onion, cilantro, and lime juice. Season with salt and pepper; toss gently to combine. Serve immediately, or cover and refrigerate, up to 6 hours

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