I love jicama for it’s versatility in salads, it’s texture, it’s color and the fact that it goes so well with all most anything. Although it is most popular paired with Mexican cuisine, which is one of the reasons I love it – I love ‘good’ Mexican cuisine.
Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama is actually a legume. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.
When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Do not purchase jicama that has wet or soft spots, which may indicate rot, and don’t be drawn to overlarge examples of the tuber, because they may not be as flavorful. Jicama will keep under refrigeration for up to two weeks.
1 medium jicama (peeled and cut into thick matchstick size pieces)
2 blood oranges, peeled and cut into thick slices
1/4 cup diced red onion
3 radishes, cut in half and sliced
2 Tblsp chopped cilantro
½ Tblsp or New Mexico Chili Powder
½ Tblsp cocoa powder
1 cup olive oil
2/3 cup lime juice
¼ cup Cholula Brand Hot Sauce
1 tsp celtic sea salt
1 tsp pepper
½ tsp stevia powder
Mix the salad ingredients together. Mix the dressing ingredients together. Combine dressing with salad and serve with a lime slice garnish or cilantro sprig.