PAM'S MARINATED JICAMA FOR SALAD OR SALSA

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Pam's Marinated Jicama for Salad or Salsa image

I had a large jicama in the fridge and wanted to make it into something. I decided that this could stand alone as a condiment, or add sweet peppers, crisp tender mini carrots and sweet onion slices marinated with it for a salad or could be chopped and added to a unique salsa. I went to the farmers market and loaded up on fresh...

Provided by Pam Ellingson

Categories     Other Snacks

Time 15m

Number Of Ingredients 10

1 large jicama, peeled and cut into large matchstick size julienne
1/4 c white wine vinegar
1/4 c rice vinegar, seasoned
1 medium lime, both juice and zest
1/8 to 1/4 tsp ground cardamon
1-2 tsp honey
1 tsp vegetable oil
1 or 2 dash(es) green jalapeno tabasco sauce (optional)
salt to taste
water if desired to taste

Steps:

  • 1. Mix all vinaigrette ingredients together in a medium lidded bowl. Taste and adjust salt and/or honey. This is a very tart, Limey dressing and flavor will be absorbed into the jicama. (I don't even add water, as I love the tart and sweet flavor.)
  • 2. Prepare Jicama and place in bowl. Mix thoroughly and allow to marinate, covered and refrigerated. Toss the jicama in the marinade occasionally to make sure it is all flavored. The longer it is marinated, the more tangy it gets.
  • 3. I use this like a pickle or condiment. I see that there is a new recipe posted for watermelon and jicama salsa that I am dying to try. Also, I would add it to veggies (Chopped finer) for a fresh zing. I encourage you to play with your food!

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