REC: JICAMA SLAW

Jennifer · Joined: 26 Jul 2007 Posts: 64

JICAMA SLAW

Active time: 30 min Start to finish: 30 min

1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
21/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon Splenda
1/4 teaspoon black pepper
2 1/2 lb jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to
make onion flavor milder). Drain in a sieve, then rinse under cold water
and pat dry.

Whisk together lime juice, oil, Splenda, pepper, and remaining 3/4
teaspoon salt in a large bowl until combined well. Add onion, jicama,
cilantro, and salt to taste and toss well.

Cooks' note:
• Jicama can be cut into julienne strips 6 hours ahead and chilled,
covered.

Makes 8 servings.

Archived from group: alt>food>diabetic

Jennifer · Joined: 26 Jul 2007 Posts: 64

It may be one of those non translatable things ; )

But I'll try.

jícama
[HEE-kah-mah]
Often referred to as the Mexican potato , this large, bulbous root
vegetable has a thin brown skin and white crunchy flesh. Its sweet,
nutty flavor is good both raw and cooked. Jícama is available from
November through May and can be purchased in Mexican markets and most
large supermarkets. It should be stored in the refrigerator in a plastic
bag and will last for about 2 weeks. The thin skin should be peeled just
before using. When cooked, jícama retains its crisp, water chestnut-type
texture. It's a fair source of vitamin C and potassium.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

100g of Jicama has about 9g carbs.

It tastes like a cross between an bland apple and a water chestnut.

Jennifer

loralspam@ozconnect.net wrote:
> On Sat, 30 Aug 2003 22:33:52 -0700, Jennifer
> wrote:

>
>
> Showing my ignorance. Jicama????
>
> Cheers - Alan

loralspam · Joined: 26 Jul 2007 Posts: 26

On Sat, 30 Aug 2003 22:33:52 -0700, Jennifer
wrote:

>JICAMA SLAW
>
>Active time: 30 min Start to finish: 30 min
>
>1 medium red onion, finely chopped (3/4 cup)
>1 1/4 teaspoons salt
>21/2 tablespoons fresh lime juice
>1/3 cup extra-virgin olive oil
>1 teaspoon Splenda
>1/4 teaspoon black pepper
>2 1/2 lb jicama, peeled and cut into julienne strips (9 to 10 cups)
>1/3 cup finely chopped fresh cilantro
>
>Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to
>make onion flavor milder). Drain in a sieve, then rinse under cold water
>and pat dry.
>
>Whisk together lime juice, oil, Splenda, pepper, and remaining 3/4
>teaspoon salt in a large bowl until combined well. Add onion, jicama,
>cilantro, and salt to taste and toss well.
>
>Cooks' note:
>• Jicama can be cut into julienne strips 6 hours ahead and chilled,
>covered.
>
>Makes 8 servings.

Showing my ignorance. Jicama????

Cheers - Alan

Jennifer · Joined: 26 Jul 2007 Posts: 64

Julie...

It's one of my favorite snacks.

With some ranch dip it satisfies my crunch craves.

Jennifer

Julie Bove wrote:
> "Jennifer" wrote in message
> @earthlink.net...
>
>>JICAMA SLAW
>
>
>
>
> Ooh! I think I must try this! I love Jicama but haven't eaten any since
> diagnosis because I assumed it was high in carbs. It's not. I just looked
> it up and 1 cup of slices has 10.58g of carb, but it has a whopping 5.88g of
> fiber. Woo hoo! Thanks!
>

Julie Bove · Joined: 26 Jul 2007 Posts: 106

"Jennifer" wrote in message@earthlink.net...
> JICAMA SLAW

Ooh! I think I must try this! I love Jicama but haven't eaten any since
diagnosis because I assumed it was high in carbs. It's not. I just looked
it up and 1 cup of slices has 10.58g of carb, but it has a whopping 5.88g of
fiber. Woo hoo! Thanks!

--
Type 2
http://users.bestweb.net/~jbove/

loralspam · Joined: 26 Jul 2007 Posts: 26

On Sun, 31 Aug 2003 09:18:54 -0700, Jennifer
wrote:

>It may be one of those non translatable things ; )
>
>But I'll try.
>
> jícama
>[HEE-kah-mah]
>Often referred to as the Mexican potato , this large, bulbous root
>vegetable has a thin brown skin and white crunchy flesh. Its sweet,
>nutty flavor is good both raw and cooked. Jícama is available from
>November through May and can be purchased in Mexican markets and most
>large supermarkets. It should be stored in the refrigerator in a plastic
>bag and will last for about 2 weeks. The thin skin should be peeled just
>before using. When cooked, jícama retains its crisp, water chestnut-type
>texture. It's a fair source of vitamin C and potassium.
>
>© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>100g of Jicama has about 9g carbs.
>
>It tastes like a cross between an bland apple and a water chestnut.
>
>Jennifer
>
>
>
>loralspam@ozconnect.net wrote:
>> On Sat, 30 Aug 2003 22:33:52 -0700, Jennifer
>> wrote:
>
>>
>>
>> Showing my ignorance. Jicama????
>>
>> Cheers - Alan

Thx - my local Mexican market is the other side of the Pacific Smile

Cheers - Alan