Jicama is on of those things I wish I thought to use more often. It’s light, crunchy, and extremely versatile. Thick sticks of jicama hold up to dips really well. Thinly slice jicama can take the place of tortillas for tacos. And it makes for a great salad with apples and onions.
You can vary the thickness of the ingredients – but it works best if the jicama, apple, and onion strips have a similar thickness.
1/2 jicama cut into strips
1 granny smith apple cored and cut into strips
1/2 red onion cut into slices
Juice 1/2 lemon
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon fresh oregano or tarragon, chopped
1/2 teaspoon flat leaf parsley, chopped
Whisk together the lemon, vinegar, honey, mustard, salt, pepper, oregano (or tarragon) and set aside. Toss the mixture with the jicama, apple, and onion. Garnish with parsley and serve immediately.