THE LAST APPRENTICE
SALADS
MEXICAN JICAMA SALAD
Jicama is a root vegetable found throughout Latin America. It is available in the "cute food" section in most supermarkets, I've even found it in Alaska. Jicama can best be described as the tofu of the vegetable world, it will become whatever you want to to be with the addition of spices or marinade. I've used it in all kinds of combinations, including Chinese!
| Fresh Jicama |
peeled and cut in matchstick julienne 2 1/2 lbs |
| Fresh Lime Juice |
juice of 3 limes |
| Ground Cumin |
3/4 teaspoon |
| Dark Red Chili Powder |
1/2 teaspoon |
| Turmeric |
1/4 teaspoon |
| Ground Oregano |
1/2 teaspoon |
| Granulated Garlic |
1/2 teaspoon |
| Seasoning Salt |
1/2 teaspoon |
| Fresh Cilantro |
minced, 4 tablespoons |
| |
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Combine all ingredients and refrigerate at least three hours before serving.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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