Mexican Jicama Sticks
Florence
Course Side
Cuisine Mexican
- 1 medium size jicama
- 3 Tbsp fresh lime juice
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Peel the jicama then cut into french fry size strips.
Place jicama in bowl and sprinkle with lime juice and chili powder and toss lightly.
Add salt, toss again.
Chill or serve immediately.
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Red Bell Pepper Jicama Slaw
Florence
Course Salad
Cuisine Mexican
- 2 large limes juiced
- 1/4 tsp hot pepper sauce
- 1 Tbsp brown sugar
- 1/2 cup olive oil
- salt and pepper
- 1 jicama peeled and cut into very thin strips
- 1 red bell pepper cleaned and cut into very thin strips
- 1 green onion chopped
Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
Add in olive oil slowly, whisk until dressing thickens.
Taste and add salt and black pepper as needed, then whisk to combine.
Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.
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Pineapple Jicama Slushie
Florence
Course Drinks
Cuisine Mexican
- 1 can pineapple chunks in natural juices - undrained
- 1/2 cup jicama peeled and diced
- 2 cups fresh orange juice
- 4 ice cubes
Put pineapple with juice, jicama, orange juice, and ice in a food processor and puree until smooth.
Pour into glasses and serve.
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