Pams Marinated Jicama For Salad Or Salsa Recipes
PAM'S MARINATED JICAMA FOR SALAD OR SALSA
I had a large jicama in the fridge and wanted to make it into something. I decided that this could stand alone as a condiment, or add sweet peppers, crisp tender mini carrots and sweet onion slices marinated with it for a salad or could be chopped and added to a unique salsa. I went to the farmers market and loaded up on fresh...
Provided by Pam Ellingson
Categories Other Snacks
Time 15m
Number Of Ingredients 10
Steps:
- 1. Mix all vinaigrette ingredients together in a medium lidded bowl. Taste and adjust salt and/or honey. This is a very tart, Limey dressing and flavor will be absorbed into the jicama. (I don't even add water, as I love the tart and sweet flavor.)
- 2. Prepare Jicama and place in bowl. Mix thoroughly and allow to marinate, covered and refrigerated. Toss the jicama in the marinade occasionally to make sure it is all flavored. The longer it is marinated, the more tangy it gets.
- 3. I use this like a pickle or condiment. I see that there is a new recipe posted for watermelon and jicama salsa that I am dying to try. Also, I would add it to veggies (Chopped finer) for a fresh zing. I encourage you to play with your food!
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- Next, peel and section the oranges, mandarins and grapefruit and place in a large bowl. (To section citrus, slice one end off and then use a sharp paring knife to remove the peel completely. Make sure there is no white pith left behind.) After you section the citrus, you’ll be left with the middle and a little bit of flesh. Squeeze the remaining juice out of each, into the bowl with the sectioned oranges, mandarins and grapefruit.
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