Latin Twist: Jícama and Carrot Salad

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It’s funny how things go in cycles, including our thoughts. As I just pointed out to my friend and fabulous chef, Chef Stephanie (a.k.a. Chefanie), that it was just about exactly a year ago that I wrote my first jícama post for Small Bites. I then wrote about Jícama Slaw. And now, my friends, we’re back with jícama again; this time I’m sharing my Jícama and Carrot Salad.

As I mentioned in my last post on this vegetable’s theme,  jícama (pronounced HEE-cah-mah) is the perfect marriage of apple, cucumber, and water chestnut—and it’s crispy-sweet, and  thirst quenching. They are usually about 4 to 8 inches in diameter, but range in weight from about half a pound, to wow, 6 pounds.   Oh—another of Jicama’s nice qualities: it can be enjoyed cooked (great in a stir-fry dish) or raw. In fact, in Mexico, it’s not uncommon to see people eating jícama with a sprinkle of fresh lime juice and chili powder  or hot pepper.JIcama

I think you’ll like this light spring-meets-summer salad! Would love to hear how you like your jícama!

Jicama Salad

¡Buen provecho! Enjoy!

Jícama and Carrot Salad

Yield: 4 to 6

Jícama and Carrot Salad

This super-simple, salad is perfect for a light lunch, or a dinner side dish! For extra spark, top with finely diced jalapeño. Another variation possibility: vary the thickness of the carrots and the jícama. Additionally, you can all add different vinaigrettes, according to your liking!

Ingredients

  • 1/2 large jicama (about 1 1/2 pounds), peeled and cut into thin 1 1/2-inch long (and about 1/8-inch thick) sticks
  • 4 carrots, peeled, and julienned
  • 4 to 6 tablespoons olive oil, or to taste
  • 3 tablespoons fresh lime juice, or to taste
  • Coarse salt and freshly ground pepper, to taste
  • Turbinado sugar to taste (I use just a sprinkle!)
  • About 4 cups of lightly packed greens (can be baby spinach, arugula, or mesclun—or a combination of all!)

Instructions

  1. Combine all the ingredients in a bowl.
  2. Plate about half a cup of greens on each salad dish.
  3. Top with the jícama and carrot carrot combination, and serve!
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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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