Pam's Marinated Jicama for Salad or 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
1 largejicama, peeled and cut into large matchstick size julienne
1/4 cwhite wine vinegar
1/4 crice vinegar, seasoned
1 mediumlime, both juice and zest
1/8 to 1/4 tspground cardamon
1 tspvegetable oil
1 or 2 dash(es)green jalapeno tabasco sauce (optional)
·salt to taste
·water if desired to taste
How to Make Pam's Marinated Jicama for Salad or Salsa
- 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.)
- 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.
- 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!