Jicama Salad

This is the first kitchen led by Colleen in the South Arm Seniors Kitchen. Colleen will facilitate the kitchen for a couple of months until it breaks for the summer.

Colleen planned a Mexican theme for this kitchen. She said the meal is Mexican flavoured and may not be authentic.

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The first recipe is Jicama Salad which is crunchy and colourful.

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Jicama (pronounced he-cah-mah), is the root of a vine native to Mexico and Central America. In Mexico it is usually served with fruit covered in lime juice and seasoned with salt and chili pepper. Jicama is crunchy, juicy and has the texture that is similar to Asian pear.

Jicama is a great source of dietary fiber (6.4g per cup) and Vitamin C (1 cup provides 40% of daily value recommended). It also contains calcium, iron, Vitamin A and potassium.

You can get jicama from Real Canadian Superstore and most Chinese groceries stores.

Ingredients

  • 1 large jicama (about 1 1/2 pounds)
  • 1/2 of each of red, green and yellow pepper, finely diced
  • 1/2 cup chopped red onion
  • 1 navel orange, cut away peel, sliced crosswise, then quarter each round
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup lime juice
  • 1/2 teaspoon salt
  • pinch of paprika

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Source: via Colleen


Instructions

Jicama-Salad-4It is easier to work with jicama if you cut it in half first. Then you have to flat service to work on.

Frank brought his own Miracle Blade knives to the kitchen for his own use. He said he needed heavy knives because he does not have the strength. He is more than 80 years old.

Has anyone have experience with the Miracle Blades? Are they any good?

Jicama-Salad-10Place all the cut vegetables in a large bowl.
Jicama-Salad-5Pour lime juice over the salad.

Season with salt and paprika.

We added the cilantro at the end because one of the participant does not like cilantro.

We took out a bowl for her before tossing in the cilantro.

This Post Has 2 Comments

  1. I bought a set of Miracle Blade knives just for the heck of it abt 5 years ago. Haven’t sharpened any of the 3 that I use regularly. My fave knife is from Global…heavier but love the feel of it and it has stayed sharp for 2 years now.

  2. We bought a couple of really nice Jicama’s at Hen Long market out in Surrey today. I’m trying out this to have as a side for some spicy Korean pork. Should be nice and cooling. I think I will make a gado gado salad with the other one.

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