Jicama has the same texture as a super crisp apple without the sweetness, making it a great addition to salads. It’s got texture and crunch which supports a lot of other bold flavours – like basil and citrus. If you’re using whole Jicama (and not the matchsticks you can often find in the refrigerators in the produce section) don’t forget to peel it! The skin is tough, so instead of wrestling with your vegetable peeler, use a chef’s knife.
Time: 10 min; Serves: 4
- 1 medium sized jicama, peeled and cubed
- zest and juice of one lime
- 5 sprigs of Thai basil and her flowers (if you can get them)
- 1 tbsp sumac
- pickled red onions (to garnish)
- salt (to taste)
1. Toss the peeled and cubed jicama in the lime juice and zest.
2. Finely chop the Thai basil and basil flowers and fold into the salad.
3. Sprinkle on the sumac, garnish with pickled onions, and salt to taste.