Jicama (HEE-kah-ma) - aka yam bean, Mexican turnip, or Mexican potato - is an edible root vegetable native to Mexico. Spaniards spread its cultivation from Mexico to the Philippines and from there it went to China and other parts of Southeast Asia, Cambodia included.

It's cheap, yum, and easy to cook with. The root has a yellow and papery outer skin and the inside has a crisp texture that resembles a raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans. Though it is often eaten raw in salads, It also often ends up in soups and stir-fried dishes.

Pomelo & Jícama Salad with Spicy Garlic Dressing

---

For those who have never heard of Jícama, here's a picture.....

Ingredients (serves 2)

---

For the dressing

---

1 lime, juice only
1 small clove of garlic, minced
1 tbsp soy sauce or tamari
1/2-1 tsp chili paste, or to taste

FYI: CLICK HERE to learn how to make your own chili paste.

---

For the salad

---

1 cup purple/red cabbage, shredded
1 cup white cabbage, shredded
1 cup jícama; peeled and finely chopped in matchsticks
1/2 big pomelo; peeled, segmented and chopped
1/4 cup toasted sunflower seeds
1/4 cup freshly chopped chives

FYI: if you can't find a pomelo, grapefruit works too.

Directions

---

1. Combine all dressing ingredients in a bowl. Whisk well to combine.
2. Add all salad ingredients in a large bowl. Toss to combine.
3. Divide salad over plates or bowls. Top with roasted sunflower seeds, chives, and drizzle with spicy garlic dressing.

Bon Appétit

---

---

ALL CONTENT IS MINE!
PICTURE(s) TAKEN WITH FUJI X-M1

---

LET'S CONNECT!

Website - Facebook - Google+ - Twitter - Pinterest - YouTube

---

FYI: For more green smoothie tips, tricks, and recipes, download my FREE green smoothie eBook HERE!