Hot carrots are often served in Mexican restaurants, but how about “Hot Jicama”? We find it more digestible than a raw jicama salad, and far more flavorful. We hope you agree.
Makes about 6 cups.
- 1 orange or red bell pepper
- 1 large cucumber
- 1 medium jicama
- 1 tsp salt
- 1 tsp whole coriander seeds
- 6 sprigs cilantro
- 3 bay leaves
- 1/2 c fresh cilantro leaves
- 1/2 c bottled jalapeño pepper slices with liquid
- 2 Tbsp canola oil
- 1/4 c white distilled vinegar
- 2 Tbsp sugar
- Cut the bell pepper in half lengthwise and remove the stem, seeds and membranes. Cut each half in half again lengthwise and then cut them crosswise in thin strips. Peel the cucumber, cut in half lengthwise and remove the seeds with the edge of a spoon. Cut each half in thin half-circles. Peel the jicama and cut it in half. Cut each half in thin slices, and cut the slices in “match sticks” (julienne).
- Add all three vegetables to a large pot and cover them with water. Stir in the salt, coriander seeds, sprigs of cilantro and bay leaves. Bring to a boil on high heat, reduce heat to low and simmer covered for 5 minutes. Drain well and cool at least 10 minutes. Remove the cilantro sprigs and bay leaves. Place back in the pot or in a large bowl.
- In a small bowl, blend together the dressing ingredients and pour over the vegetables. Add the fresh cilantro leaves and jalapeño peppers with liquid. Blend all well and refrigerate at least 4 hours before serving.