Spicy Jicama Slaw
1 medium size jicama
1 medium size cucumber
1 medium size jalepeno pepper
zest of 1 lime
juice of 3 limes
1/4 cup (more or less) olive oil
salt and pepper to taste
Peel jicama and julienne into thin strips (a mandolin works great for this)
Julienne the cucumber into thin strips, with or without peel.
Slice jalepeno pepper, horizontally, into VERY thin rounds
Combine vegetables in a bowl
Add lime zest, lime juice, olive oil and salt and pepper. Toss to mix.
Refrigerate for 1-2 hours.
Pairs Well With
I came up with this recipe after having a variation of it at a Central Mexico restaurant. It pairs nicely with rich, fatty fish such as salmon.