I think I’ve found my new favourite vegetable.
A Jicama – or, for certain friends who are un-educated in the exotic vegetable department (Jez) – it’s a sweet Mexican turnip!
Its like a radish… na, it’s like a turnip – A radish slash turnip but sweeter. Some describe the Jicama as a savoury apple and I reckon thats pretty bang on.
It’s best eaten raw for the juicy crunch factor but apparently tastes pretty good cooked too.
I’ve teamed my beaut of a jicama with some raw carrot ribbons, samphire and a Japanese style wasabi dressing.
This lunch got a crunch!
Also on a side note – I’ve been having a little creative re-vamp on the site! Check out the new changes. They’re minimal but the recipe index should now make it allot clearer to find recipes by category and so on.
Happy Queens birthday weekend!
Jicama & carrot salad
A fresh, crunchy, Asian-inspired salad.
- 1/2 a jicama, thinly sliced on mandoline
- 2 carrots, peeled with a potato peeler into ribbons
- large handful of baby kale
- small bunch of samphire
- Arugula microherbs
- tbsp sesame seeds
- 2 tbs sesame oil
- 1 tsp wasabi paste
- 1 tsp miso paste
- 1/4 cup lime juice
- dash of honey
- salt and pepper to taste
- In a medium bowl, toss together all ingredients and drizzle with dressing and sesame seeds.