Julienned strips of crisp jicama roots feature a mild sweetness, reminiscent of an apple or cucumber. Their satisfying crunch in raw salads and other dishes adds a pleasant texture and flavor to each bite. Cutting the root into a thin julienne, sometimes called matchsticks, requires little more than a few minutes with a sharp knife. You can make the julienned pieces small, or cut them a little larger for dunking in a salsa or creamy vegetable dip.
Wash the jicama in cool water. Scrub lightly with a vegetable brush to remove any soil clinging to the skin.
Peel the skin from the entire root with a vegetable peeler so the pure white interior is fully exposed.
Cut the jicama in half lengthwise. Lay each half flat on a cutting board and slice it into 1/4-inch-wide slices.
Stack two or three slices on top of each other. Cut these crosswise into 1/4-inch wide pieces so you have thin matchsticks of julienned jicama. Repeat for the remaining slices.
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- Use jicama as you would cucumber in salads and vegetable dishes, or serve the sticks with your favorite vegetable dip. You can also dress jicama with a light vinegar- or lemon juice-based dressing and serve it as a light salad on its own.
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.
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