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Fresh spring slaw (Tad Seaborn for The Globe and Mail)
Fresh spring slaw (Tad Seaborn for The Globe and Mail)

Fresh spring slaw Add to ...

The first thing you should know about jicama is that the “J” is pronounced like an “H” (now you can confidently ask for it at the supermarket). Jicama is a root vegetable with origins in Mexico (it’s sometimes referred to as a Mexican potato), and it can be eaten raw or cooked. With a bright, slightly sweet flavour and a juicy crunch, it reminds me of Asian Pear. You can slice it up on a veggie tray, cube it into a fruit salad or shred it on a fish taco, but it’s especially excellent for a slaw-style salad.

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  • Servings: 4 as a side dish


1 large jicama (about two cups sliced)

1/4 cup thinly sliced red onion

1/2 cup thinly sliced radicchio

1/2 cup julienned red pepper

fresh, chopped cilantro


juice of 1/2 a lemon (about 1/8 cup)

1 teaspoon honey

1/4 teaspoon salt

fresh ground pepper

1 finely chopped chili (optional)

1/2 cup good olive oil


For the slaw, peel and julienne the jicama. Combine with red onion,  radicchio, red pepper and a couple tablespoons cilantro.

For the dressing, whisk together the lemon juice, honey, salt, pepper and chili, if using. Add olive oil and mix until thickened.

Pour over salad, taste to adjust seasoning and serve.

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