How to Make Jicama Salad

Sometimes referred to as a Yam bean, Mexican potato or turnip, this crispy root-which is part of the legume family-looks like an uncooked potato but has a crisp, refreshing apple-like mouth-feel. Because its flavor is mild and slightly sweet, it picks up the flavor of accompanying ingredients with great success.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Sharp knife
• Cutting board
• Large bowl
• 1 large jicama
• 1/4 cup fresh lime juice
• 1 tbsp. orange juice
• 1 tsp. habanero powder or other chili powder
• 1 tsp. kosher salt
• 2 serrano chilis, seeded and thinly sliced
• 1 orange, segmented
• 1/2 red onion, peeled and thinly sliced
• 3 tbsp. cilantro, chopped

1. Cut off ends of jicama. Hold firmly in one hand and peel skin from top to bottom using a knife.

2. Cut jicama into matchstick-sized pieces and place in a bowl.

3. Squeeze lime juice on jicama. Add orange juice and stir.

4. Add remaining ingredients and stir to combine.

5. Cover and chill for 30 minutes in the refrigerator before serving. Prior to serving, stir again to combine.

Tips & Warnings

• Jicama is high in is fat-free, so it's a great ingredient for those who are watching their weight.
• Make sure all of the tough, inedible brown skin has been removed.