Spicy Jicama Slaw
  • Cooking Time: 1-2 hours refrigeration
  • Servings: 4
  • Preparation Time: 15 minutes
  • 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
  1. Peel jicama and julienne into thin strips (a mandolin works great for this)
  2. Julienne the cucumber into thin strips, with or without peel.
  3. Slice jalepeno pepper, horizontally, into VERY thin rounds
  4. Combine vegetables in a bowl
  5. Add lime zest, lime juice, olive oil and salt and pepper. Toss to mix.
  6. Refrigerate for 1-2 hours.
  7. Serve.
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.