If you are looking for a light and refreshing accompaniment to dinner, this is the recipe for you.

Jicama is a root vegetable grown in Central America, Asia, the Andes Mountains, and the Caribbean. The taste of jicama reminds me of a peppery apple and has a similar texture as well. If you want to see some of the health benefits of jicama check out this link.
Jicama does not fall into the category of beautiful food and for that reason many people pass by it in the market. I did the same for many years until I found a recipe that contained jicama. I have been a fan since!
1/4 cup lime juice
4 tablespoons red wine vinegar
1 teaspoon sugar
6 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh cracked pepper
1/2 cup julienned red onion
1 1/2 cup julienned jicama, peeled
1 cup julienned carrots
1 cup Nappy cabbage, shredded
1 cup julienned cucumber
1/2 cup julienned red bell pepper
1 tablespoon jalapeno, minced
In a large bowl whisk together the lime juice, vinegar sugar, oil, jalapeno, salt and pepper. Add all the other ingredients, toss and refrigerate for at least 30 minutes but up to 24 hours. 


This recipe came from Gabe’s Downtown where my daughter and I attended a cooking demonstration. Such a wonderful evening!

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