Native to Mexico and from the bean family, jicama is a starchy root high in dietary fiber and vitamin C. It is delicious raw and lends itself well to Indian chaat style street preparations. It is best served at room temperature.
serves 3 to 4
ingredients
1 large jicama (roughly 1 pound)
3 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon sea salt
1/2 cup roasted peanuts
2 to 3 tablespoons raisins
Juice of one large lemon
1/2 cup loose cilantro leaves
instructions
Peel the jicama then cut it into 1/4-inch thick slices then slice each section into thick matchsticks. Transfer to a bowl.
Heat the mustard oil in a small frying pan and pop the cumin seeds. Within minutes, turn the heat off and pour the oil with the seeds onto the jicama.
Squeeze the juice from the lemon onto the jicama, add peanuts, raisins and cilantro. Toss and serve.
notes & variations
Swap out mustard oil for olive or another oil.
Cumin seeds can also be replaced with mustard or coriander.
Minus the cilantro, this salad will last in the refrigerator for 3 to 4 days. Add the cilantro when serving it.
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Top with a sprinkle of chili powder.
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