Jícama might not look too promising when you buy it, but underneath its coarse skin lies a sweet, crunchy, refreshing vegetable.
3 tbsp lime juice, about 2 limes1 tbsp sugar
1 tsp Tabasco sauceSalt and pepper as needed1/3 cup canola oil1 medium jícama, peeled and julienned1 large red pepper, cut into julienne2 tbsp chopped cilantro2 scallions, sliced thin on the bias2 tsp minced garlic
1. To make the dressing, combine the lime juice, sugar, Tabasco, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly.
2. Add the jícama, red pepper, cilantro, scallions, and garlic to the dressing and toss to combine.
3. Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving. Serve the salad chilled or at room temperature.
Recipe from VEGETABLES by The Culinary Institute of America.