Jicama Slaw

Recently in the Neighborhood Community Kitchen our new Food Editor, Celadon, taught us about tuber vegetables. I was curious about the Jicima and excited to find one at a vegetable market last week. Here is more information about the Jicama:

Jicama is a relative of the potato family. It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

Jicama is a very versatile vegetable that contains a high amount of vitamin C, is low in sodium, and has no fat. One adult serving of jicama, which is equal to approximately 1 cup of cubed jicama or 120 grams, also contains only 45 calories.

I tried this recipe for Jicama Slaw and it was a huge hit with the family. For those doing the 5 Day Pouch Test try adding 2 tablespoons of slaw to a can of drained, water packed tuna. The dressing will add moisture and flavor to your Day 3 meal.

Jicama Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large jicama -- peeled and finely shredded
1/2 Napa cabbage -- finely shredded
2 carrots -- shredded
1/2 cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons chili powder -- ancho or chipotle
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup cilantro -- finely chopped

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

Per Serving (excluding unknown items): 190 Calories; 14g Fat (63.7% calories from fat); 1g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.

Link for more great Jicama recipes