Pam's Marinated Jicama for Salad or Salsa

Pam Ellingson

By
@wmnofoz

I had a large jicama in the fridge and wanted to make it into something. I decided that this could stand alone as a condiment, or add sweet peppers, crisp tender mini carrots and sweet onion slices marinated with it for a salad or could be chopped and added to a unique salsa.
I went to the farmers market and loaded up on fresh veggies Saturday. Because it was Tomato Day at the market, I bought 18 pounds of tomatoes to make up some salsa and put it away for those cold winter days. So decide which idea you like best and go for it. Even my schnauzers like the tangy crunch.:D


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Comments:

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 large
jicama, peeled and cut into large matchstick size julienne
1/4 c
white wine vinegar
1/4 c
rice vinegar, seasoned
1 medium
lime, both juice and zest
1/8 to 1/4 tsp
ground cardamon
1-2 tsp
honey
1 tsp
vegetable oil
1 or 2 dash(es)
green jalapeno tabasco sauce (optional)
salt to taste
water if desired to taste

Directions Step-By-Step

1
Mix all vinaigrette ingredients together in a medium lidded bowl. Taste and adjust salt and/or honey. This is a very tart, Limey dressing and flavor will be absorbed into the jicama. (I don't even add water, as I love the tart and sweet flavor.)
2
Prepare Jicama and place in bowl. Mix thoroughly and allow to marinate, covered and refrigerated. Toss the jicama in the marinade occasionally to make sure it is all flavored. The longer it is marinated, the more tangy it gets.
3
I use this like a pickle or condiment. I see that there is a new recipe posted for watermelon and jicama salsa that I am dying to try. Also, I would add it to veggies (Chopped finer) for a fresh zing. I encourage you to play with your food!

About this Recipe

Course/Dish: Other Salads, Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy