Jicama is a versatile root vegetable similar in appearance to potato, but tastes more like an apple, although not quite as sweet; it has an “earthier” flavor. Print the complete recipe at http://www.myfoodchannel.com/jicama-salad-recipe/ The crisp texture of Jicama is comparable to that of a water chestnut. It’s especially good in this recipe because it takes on the flavor of the dressing so well. Give this recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/
My other Youtube channel: http://www.youtube.com/user/buckredbuck
My recipe website: http://www.myfoodchannel.com/
Tweets by buckredbuck
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio.
Asian Style Jicama Salad
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
¼ SESAME SEEDS
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp TOASTED SESAME OIL
1-2 Tbsp WATER
Peel JICAMA root and cut into matchstick shapes. Tear CABBAGE into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice SNOW PEAS into ¼ inch widths. Shred CARROTS. Combine all in a bowl and mix.
In a smaller bowl, add VINEGAR (red or white wine vinegar or rice vinegar can be used), SOY SAUCE, HONEY, TOASTED SESAME OIL, and WATER (start with 1 Tbsp of water and add another if desired). Mix ingredients.
Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add an Asian flair to any meal—it’s great with fish.