This is not an original recipe, and I apologize that I cannot reference the person who created it; I had the card in my box but no name or book attached.
It's a wonderfully delicious, light salad that pairs perfectly with Asian dishes. My kids had never had jicama before. Willow stood on a chair at the counter and ate half of the jicama sticks before I could toss them with the salad. So I'm guessing this salad could be referenced as "child-friendly."
ingredients 1/2 lb. edamame (thawed if frozen) 1 medium-sized jicama, peeled and sliced into matchsticks 1 brightly-colored apple, sliced into matchsticks (I used Pink Lady) 1/2 c. cilantro, chopped 1/4 c. brown rice vinegar 1 T. toasted sesame oil
instructions 1. Toss the edamame, jicama and apple with the vinegar and sesame oil.
2. Sprinkle each serving with cilantro and serve at room temperature.