Jicama (pronounced "HICama") can be eaten raw or cooked and tastes like a cross between an apple
and water chestnuts. It will keep for two or three weeks in the refrigerator.
2 large carrots
1/2 large jicama, halved lengthwise and peeled
1 Granny Smith apple, peeled and cored
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons fresh orange juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon Tabasco sauce
2 tablesppons minced fresh cilantro leaves
Using a hand grater, mandoline or other vegetable slicer, or food processor
fitted with the shredding attachement, shred the carrots, jicama, and apple.
Place in a large bowl, add the lime and lemon juices, and toss to combine. Set aside.
In a small bowl, combine the oil, orange juice, sugar, salt, and Tabasco.
Pour the dressing over the slaw, add the cilantro, and toss to combine well. Chill well before
serving. This slaw is best the day it is made.