Yield: Yields about 6 cups
Servings: 10 to 12
Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.
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Make Ahead Tips
You can prepare the vegetables and the dressing up to 4 hours ahead, but don’t toss them together until 1 hour before serving or the carrots and pepper may discolor the jicama.
one of my favorites
Got to say I did not like lime juice and olive oil. Bitter meats sour. Tried to neutralize it but it didn't get much better.
loved the flavour and the crunchiness, it goes so well with my soft tacos and guacamole.
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