When choosing jícama for your salad, opt for specimens that are firm to the touch and feel heavy for their size. Look for ones with smooth, unblemished skin, avoiding any soft spots or signs of mold.

Mexican salads typically bring together beans, avocado, corn, tomatoes, and tortilla chips. Here are some of our salad recipes with these Mexican ingredients and other complementary flavors and ...

Jicama, Apple and Chayote Salad With Pepita-Avocado Dressing MUST Jicama, Apple and Chayote Salad, with pepita-avocado dressing. 4 servings. This salad offers three kinds of crunch: the mildly ...

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This salad of jícama, mango, and crisp tortilla strips has a distinctive Mexican accent. 1 small red onion (about 6 ounces), sliced into thin rings6 ...

Lightly mix the cucumbers with the jicama, green onions and dill, using a fork. Reserve 1 tablespoon of parsley, 2 tablespoons of raisins and 2 tablespoons of pistachios for garnish.

Jicama, the root vegetable widely used in Mexican dishes, tends to absorb more dominant flavors and blends easily with a variety of ingredients. Choose a small jicama, because the large ones can ...

From “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley. She writes: “Jicama is a large root vegetable with thick brown skin. The white insides have the crunchy texture of apples and are ...

Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes.

Cucumber and jicama make an odd couple. The cucumber is from Asia and is beloved in the Mediterranean, the Middle East and Europe. But in those areas, jicama is unknown.