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Looking for non-sweet, non-oily jicama recipe

Had a pot luck dinner at my house last week. One of the guests is a vegetarian, who mostly eats raw, unprocessed food. I tasted most of the dishes she brought (and everybody else's - we had a little of everything!). The dish that stands out is a marinated jicama dish. I think she used lime, honey and some oil. There was a little cayenne pepper in it too.

I bought a jicama yesterday, but I need some good ideas. I'd rather not use any sweeteners or oil, to keep the calories down - in Weight Watcher's jargon, 0 pts for the dish.

Any ideas?

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  1. Jicama is often used in a pico-de-gallo type of salad. This pico is different from the coarse tomato salsa type. Instead, vegetables like jicama, as well as fruits, are cut up, and seasoned with salt, citrus juice (lime juice, or a mixture), and chile powder. Coriander may be used as a seasoning/garnish. The jicama can be diced, or cut into spears.

    Besides jicama I like to use apples (especially tart granny smith), bell pepper (esp. for color), cucumber, orange segments, etc.

    You can buy 'pico' seasoning, which is the chile already combined with salt, and in some cases a dehydrated citrus product - the salty, hot, and sour all in one.

    paulj

    1. Shred it up and use as the "crunch" in wraps/sandwiches

      Use in Asian type slaw with Daikon, Napa cabbage and carrot. Sprinkle a couple drop (can use an eyedropper) and a bit of soy and lime. Very crunchy, I like it with peanuts on top, but I don't know how many points nuts are...

      1. We made a jicama salad over the weekend. It included a little bit of minced onion, chopped cilantro and a citrus "dressing" that was actually a combination of orange juice, a bit of lime juice and lime and grapefruit zest.

        1. Last summer, we were completely addicted to a salad of jicama and mango, served over a bed of baby lettuce, dressed with lime juice, orange juice, salt and pepper --- I added a small pinch of sugar, you could easily use Splenda, or omit it-- and a drizzle of olive oil, which you could easily omit. Add a sprinkle of cayenne if desired. So incredibly delicious. Sometimes I threw on fresh raspberries, if they looked good at the market.

          1. good jicama is so tasty it doesn't need a recipe...just slice it or cut into sticks and snack away! the only time i ever mess with it is when i get a sub-par one - i.e. the texture is too woody or the flavor is bland. in that case, i shred it and use it in a salad, or mix with shredded red cabbage, fresh cilantro, chili flakes, salt, pepper & lime juice.

            5 Replies
            1. re: goodhealthgourmet

              For some reason I thought it needed to be dressed with an acid, like celery root. Sounds like it's not necessary!

              1. re: amymsmom

                If my memory is holding, it does not darken like celery root.

                1. re: amymsmom

                  it's naturally sweet [but mild, like an asian pear], so unless you want to balance the sweetness with some acidity for flavor reasons there's no need for it...torty is right, it doesn't oxidize the way some other cut fruits do.

                  1. re: amymsmom

                    In Mexico it is most commonly eaten sliced into sticks and dressed with lime, salt and chile

                    1. re: scubadoo97

                      I think that's how I ate it the first time, in Mexico ~25 years ago. I couldn't remember what it was called, & at that time I couldn't find it in regular grocery stores (lived in NYC then). Now, I see it occasionally in my grocery store, but I buy most of my produce in a store that caters to many ethnicities.