Crunchy Jicama Slaw with Red Onion

This fresh and crunchy side makes a nice accompaniment to a chili or other heavy entree. If you want to kick up the spice level you can add a jalapeño pepper, seeded and minced! (Photo credit: Ken Hively / Los Angeles Times)

Recipe by Jenny Matthau

| Yield: 4-6 servings | Time: 10 minutes |

Ingredients

Vinaigrette

1/3 cup olive oil

1/4 cup fresh-squeezed lemon juice

1/4 cup orange juice

1 clove garlic, minced

1½ teaspoons mustard

1 tablespoon honey or maple syrup

1/4 teaspoon seal salt, or to taste

Salad

1 pound jicama (1 small)

3 tablespoons minced red onion

2 tablespoons cilantro, chopped

Freshly ground black pepper, to taste

Preparation

Make the vinaigrette by combining oil, lemon juice, orange juice, garlic, mustard, honey, and salt in a blender. Process for 2-3 minutes until smooth and creamy. Add more salt is desired.

Using a sharp heavy knife, cut off the top and bottom of the jicama and peel it, cutting away the rounded edges to form a rough cube. Cut the jicama in slices between one-eighth and one-fourth-inch thick. Stack some of the slices and cut the same thickness into sticks.

Collect the sticks into a large mixing bowl and repeat with the rest of the jicama. Add red onion, cilantro, pepper, and dressing.

Toss to combine and serve.