Jicama is a Sonoran Desert root that is fiber and water. It absorbs the flavors of almost anything else. It also adds a great crunch to otherwise squishy ingredients like papaya.
I went to the Market the other day, and they had just brought in fresh Hawaiian Papayas. I knew I had to bite. I thought I was just going to eat one by itself, but no…no treat for me. I was having a culinary experience in the kitchen, and in that exact creative moment, this salad was born.
I reference the Japanese mandoline in this recipe that is useful for all sorts of vegetable and fruit prep. There are many youtube videos that show how to safely use this tool without shredding your fingers.
- 1 medium Jicama (or 1/2 of 1 large), julienne
- 1 Granny Smith Apple, julienne
- 1 Hawaiian Papaya, julienne
- 1 to 11/2 tsp of fresh grated Ginger
- 1 tsp of your favorite chili powder (can be hot or mild, you decide)
- Juice of several fresh limes. If you can't find fresh, find the lime juice in the refrigerator section that says fresh (not from concentrate).
- 3 tbsp Apple cider vinegar
- Cilantro sprigs for garnish
- Julienne all the ingredients, except for ginger. You can use a Japanese mandolin to help with this tedious chore. .
- Combine all of the ingredients in a mixing bowl, and mix thoroughly.
- Garnish with fresh cilantro sprigs.
- Chill for several hours before serving.