We have been creating salads here with a vegetable that’s new to us.
Jimaca. Pronounced Hee-ka-ma.
It is sometimes called a Mexican Potato or Mexican turnip.
However it doesn’t have the taste or texture of a potato at all.
After you peel the outer brown skin you will find a moist white interior, slightly sweet and has the texture similar to that of pear.
Perfect for a crisp refreshing summer salad during these hot summer months.
Of course I made this salad a little sweet and spicy (can’t resist, love heat).
For your next neighborhood BBQ forget the potato or macaroni salad, everyone defaults to those.
Try bringing a Jicama Salad, most likely yours will be the only one.
- 1 medium jicama peeled sliced into matchsticks
- 1 english cucumber seeds removed cut into matchsticks
- 1/2 red onion sliced very thinly
- 3 stalks celery sliced very thinly
- 2 navel oranges peeled and sliced into bite size pieces
- 1 jalapeno seeds and membranes removed (I left some for heat) sliced into small matchsticks
- 4 Tbs olive oil
- 2 Tbs champagne or white wine vinegar
- 1 clove garlic, passed through press
- 1 tsp Dijon mustard
- 1/2 tsp salt and pepper
- 1/4 cup chopped cilantro
- Add all chopped vegetables to large serving bowl
- Wisk together olive oil, vinegar, garlic, mustard and salt and pepper
- Pour over salad and mix well