Ingredients
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1
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1
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Directions
Jicama Texicana, Jicama, originally from Mexico, can now be found in the US It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson , I really liked this! I wanted to do something with my jicama other than just slicing and snarfing, and this was a great idea I like the touch of salt in this that made it different than another recipe I looked at I just threw all this into a lidded bowl and shook it I wanted more a dessert snack, so I sprinkled with a bit of Splenda and shook it again, and it was wonderful Thanks for sharing something I would have never thought of on my own , Wonderful addition to an appetizer table! I quartered some oranges and added those to the plate as well Using about a tablespoon of kosher salt and 1 teaspoon of chili powder, I generously sprinkled the whole shebang after hitting it all with fresh lime juice Everyone loved it especially those who had never eaten jicama before I’m thinking that next time I will add a pinch or 2 of cayenne pepper with the chili salt Thanks for the idea! Can’t wait to make it again!
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Steps
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1
Done
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Peel the Jcama, and Slice It Into Fat Matchsticks. |
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2
Done
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Transfer to a Bowl, and Cover With Water and Refrigerate For 30 Minutes. |
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3
Done
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Drain. |
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4
Done
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Arrange the Jcama on a Platter, and Sprinkle With Lime Juice and Zest, the Chili Powder, and If You Wish Some Salt. |
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5
Done
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If You Like, Serve Additional Chili Powder on the Side. |
