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Jicama Salad

½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon dry mustard
¼ teaspoon ground nutmeg
¼ teaspoon white pepper
¼ teaspoon ground dried ancho chile peppers
¼ teaspoon ground dried guajillo chile peppers
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
½ cup orange juice
¼ cup water
¼ cup cane syrup, preferred, or light molasses
2 tablespoons cane vinegar
1 small apple
1 small jicama
1 small onion
1 small turnip
1 small cucumber
½ small daikon
2 tablespoons rice vinegar
how to prepare

Combine the first 9 ingredients and liquid ingredients in a large bowl to make the Seasoning Mix. Stir thoroughly until well blended.

Peel the apple and vegetables, core the apple, and cut them all into julienne strips. Add the vegetables to the liquid mixture, stir well, cover, and marinate for at least 4 hours, preferably overnight.  Stir gently and occasionally while it's marinating. Just before serving, stir again and drain each portion. Makes about 9 cups.

Copyright © 1995 by Paul Prudhomme 

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