I really like jicama. It’s so crunchy and refreshing. I never buy it though. I don’t know why. It’s a mystery. But, I will now.
(image via DK images)
Anyway, I finally bought a jicama at our local Latin American market where fresh produce abounds.
This salad was adapted from a recipe from Martha (the Martha). It called for a jalapeno. (What happened to all my jalapenos? Is it possible I used them all?) So, I improvised, as I often do. I sprinkled a little cayenne and ancho chili powder. Added a little salt. Voila. Perfection. The absolute perfect balance between sweet and crunchy (jicama), pungent (cilantro), bright and tart (lime juice), spicy (cayenne), smoky (chili powder), and salty.
adapted from The Martha Stewart Living Cookbook
Serves 4, maybe 6 (or maybe even 2 because you’ll really like it)
1 medium jicama, peeled and cut into matchsticks
juice of 1 lime
1/4-1/2 tsp. chili powder (I used ancho and the smokiness was spectacular)
sprinkle of cayenne pepper
1 Tbsp chopped cilantro
salt to taste
Place the jicama in a large bowl and add the remaining ingredients. Toss to coat and serve.
Leftovers will keep for a few days in the fridge.