Jicama, pronounced HEE-kah-mah, is a sweet vegetable similar in texture to an apple. Both are a crisp and light snack that can be eaten raw or cooked, sliced or whole. But unlike apples, jicama is actually a vine with the edible portion growing underground as a tuber.
The sweet veggie, a native of Central America, is commonly used in Mexican and Latin cuisine. Its sweet but mild flavor and ability to absorb the taste of paired foods make it a great addition to salads and slaws.
This recipe for a crisp crunchy orange jicama slaw is one such example. With a quick prep time and a yield of four servings, this dish a great way to add flair to a weeknight meal.
Crisp crunchy orange jicama slaw
Prep time: 15 minutes
Yield: 4 servings
1/2 medium jicama, peeled, thinly sliced and cut into matchstick pieces
1/4 cup thinly sliced radishes, cut into matchstick pieces
1/4 cup finely chopped red or green onion
1/4 cup minced fresh mint
1/4 cup Smucker's® Sweet Orange Marmalade
2 tablespoons Crisco® Pure Canola Oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
2 teaspoons grated gingerroot
1/2 teaspoon salt
1. Toss together jicama, radishes, onion and mint in medium salad bowl.
2. Whisk together marmalade, oil, lemon juice, lemon peel, gingerroot and salt in small bowl.
3. Pour dressing over salad. Toss well.