Cooking with jicama
Jicama Salsa
Recipe / Raquel Neofit
A Mexican friend taught me this recipe and I love it. It’s just as good with only cucumber if you can’t get your hands on jicama. I’ve added celery too because I love the freshness. In the original recipe my friend used a tablespoon of mayonnaise — you can definitely add that too!
Serves: 6
6cm piece jicama, finely diced
1 small Lebanese cucumber, finely diced
1 stalk celery, finely diced
2 spring onions, finely sliced
1 lime, juiced
5 tbsp yoghurt
Salt, to taste
Tortilla chips or sourdough, to serve
Place all vegies in bowl.
Add lime juice and yoghurt and stir to combine.
Season with salt, taste, and add more salt if needed.
Serve with tortilla chips or sourdough.
Tip: Make sure everything is finely diced; the size of the cubes really makes this salsa a refreshing pleasure to eat. If you want a creamier consistency use half mayonnaise and half sour cream.
Jicama Curry
Recipe / Raquel Neofit
Jicama is a fantastic root vegetable to add to a curry for the vegans and vegetarians in your life.
