Jicama is pronounced Hick-a-ma. It's the root of a Mexican vine. It's sometimes referred to as a Mexican turnip or Mexican yam. I first had jicama in a jicama apple slaw at a restaurant in Richmond. It's light flavor and crunch fascinated me and I searched for recipes to replicate my experience. I tried Emeril's Jicama Apple Slaw recipe and it was okay but I thought the dressing was a little overpowering and I didn't love the texture of all shredded vegetables.
Emeril's Jicama Apple Slaw
Yield: 6 servings
1 large Jicama
1 bunch medium carrots, peeled (about 5)
2 tablespoons kosher salt
2 Granny Smith apples
6 scallions (white and green parts), sliced
1 bunch watercress
3 tablespoons cider vinegar
3 tablespoons agave nectar
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
- Whisk vinegar with the honey, mustard, salt, and black pepper to taste in a small bowl.
- Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- With the grating blade, shred the jicama and carrots.
- Quarter, core, and shred the apples.
- Toss the jicama mixture with the apples, scallions, and about 1/2 cup of the dressing.
Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the Jicama Slaw in the middle of the ring.
Last weekend I went to a vegan cookout and decided to combine several other recipes and made this Jicama Apple Salad. I doubled it for the cookout. Oh and I prepared the
Michelle's Jicama Apple Salad
1/2 large jicama, diced
1 cup of shredded carrot
1 cucumber, diced
2 Granny Smith apples, diced
1 jalepeno pepper, finely chopped (include seeds and ribs if you prefer spicy food)
1 red bell pepper, diced
Juice and zest of 2 limes
2 tablespoons rice wine vinegar
1 tablespoon agave nectar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/8 teaspoon pepper
- Place all of the vegetables and fruit in a bowl.
- Mix all of the vinaigrette ingredients and pour over the vegetables and fruit.
The next day I had a taste for an old fashioned pasta salad with Italian dressing and I had a few ingredients leftover, so I made this pasta salad with the jicama too!
Jicama Pasta Salad
1 pound box of Radiatore
1/2 jicama, diced
1 cucumber, diced
1 bell pepper, diced
1 cup shredded carrot
2 packages of Good Seasons Zesty Italian Dressing and Recipe Mix (no homemade dressing on this day)
1/2 cup rice wine vinegar
1/2 cup canola oil
6 tablespoons water
1/4 teaspoon black pepper
- Place the vegetables in a bowl.
- Add all of the dressing ingredients to a jar with a lid and shake it until everything is combined.
- Pour the dressing over the vegetables and stir to combine.
- Cook the pasta according to the directions on the box.
- Once it is done, drain it long enough to avoid making a mess when you transfer it to the bowl with the vegetables. Don't rinse it.
- Add the pasta to the vegetables and dressing mixture and stir everything together well.
Watch me prepare the jicama for the pasta salad.