|Jicama in it's waxy peel|
It's white. And it's White Day in Rainbow Week... so, I bought it to see if The Girl will eat it. I also made Jicama "Fries," and I feel all fancy. Like one of those chefs on tv - "Jicama Two Ways."
I've only ever had jicama shredded at a local Brazilian restaurant before. Now, I know a couple ways to prepare it.
This recipe includes carrots (I used the yellow - almost white - ones) and apple (peeled, so it's white, too). If you aren't doing a "white theme," it would be yummier with skin. Granny smith would be fabulous. And you could add in some red onion. This recipe doesn't make very much - maybe 2 cups total.
~1/2 c jicama (this was about 1/8th of my giant jicama), peeled
2 small carrots, peeled
1 small apple, peeled and cored
2 Tbsp plain Greek style yogurt
1 Tbsp apple cider vinegar
2 tsp sugar
salt, to taste
|I only used a small amount of that huge jicama|
Julienne jicama, carrots, and apple and combine in a small bowl.
Stir in yogurt, vinegar, and sugar. Serve as is, or refrigerate.