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Spicy Jicama Slaw

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Serves 4 | Prep Time 15 minutes | Cook Time 1-2 hours refrigeration

Why I Love This Recipe

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.

Ingredients You'll Need

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.


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