Jicama is a round, root vegetable with a light brown skin and is probably something you’ve overlooked more than once at the supermarket. If you’ve never tried it, you should give it a try. It’s really light and refreshing and has a nice crunch that makes it perfect to eat raw in a salad. I’ve found that the best way to peel it is with a sharp paring knife rather than a vegetable peeler as is seems to be easier to get through both the thin outer layer as well as the tough layer just below it. In the recipe, I like to cut the vegetables into matchsticks for some variety, but you can cut yours anyway you like.
1/4 jalapeño, seeded and finely minced
3 tablespoons finely minced fresh cilantro
Juice from 1 lime
Zest from 1/2 lime
2 tablespoons vegetable oil
Salt, to taste
2 ounces arugula
1/4 jicama, cut into matchsticks (approx. 2-inches long)
1/4 English cucumber, peeled and cut into matchsticks (approx. 2-inches long)
1. In a small bowl, combine ingredients for vinaigrette.
2. In a medium bowl, toss arugula with enough vinaigrette to lightly coat, reserving 2 tablespoons. Transfer arugula to a serving plate and top with jicama and cucumber. Pour remaining vinaigrette over top and serve immediately.