For years I walked past jicama in the produce department thinking it was a turnip.
Actually, some people do call it Mexican turnip but it is nothing like a turnip!
Once I finally ate jicama and knew how to prepare it, jicama became one of my favorites.
The jicama skin peels easily once you quarter the jicama. The texture of the jicama is a cross between a potato and an apple and offers a satisfying crunch, with a low glycemic index.
It slices into julienne strips easily, so this slaw comes together in a jiffy.
This slaw is perfect as a side for Mexican, Thai or barbeque meals.
3 tablespoons fresh lime juice
2 tablespoons coconut oil
¾ teaspoon salt
¼ teaspoon black pepper.
2 pounds of jicama, peeled and cut into julienne strips (about 8 cups)
1 medium purple onion, finely chopped (about ½ cup)
1/3 cup finely chopped fresh cilantro
- Whisk together the lime juice, oil, salt and pepper in a large bowl until well combined.
- Add jicama, onion and cilantro and toss well.
- Refrigerate until ready to serve.