Jicama (pronounced Hee-Ka-Ma) is one of my favourite ingredients to add to a salad. It is a crunchy, slightly sweet root vegetable. In this salad I have sliced jicama, apples and some purple cabbage and tossed with some good olive oil, some lime, fresh basil and mint to create a fresh, bright and crunchy salad. You could also add more cabbage to create more of a slaw if you like.
You will need:
- 1 small jicama – peel and sliced and cut into fine sticks
- 1 apple – your favourite variety – I have used an Ambrosia
- 1 tbsp fresh red chili pepper – chopped very fine
- 2-3 leaves purple cabbage – sliced as thin as possible
- 1/2 lime juiced
- 4 -5 tbsp of your best Olive Oil – I used Donna Ricca Italian
- 1 tbsp Dijon mustard
- 2 tbsp cider vinegar
- 1 – 2 tbsp honey (add 1 then taste to see if you want more)
- 4 fresh basil leaves – sliced into fine strips (chiffonade)
- 6 fresh mint leaves – sliced into fine strips
- salt and pepper to taste.
Step 1: Jicama can come waxed or un-waxed. This one is covered in wax to store it longer in the store. Slice off the outer skin and then slice the inside white flesh into thin slices and then into sticks.
Step 2: slice the apple into thin slices as well. Add both the apples and jicama to a large bowl.
Step 3: chop your chili pepper, cabbage fresh basil and mint. Add all remaining ingredients to the bowl and toss to combine. Taste and adjust seasoning as necessary.
It`s fresh, crunchy and bright!