Jicama can be intimidating. If you haven’t been formally introduced to the whole vegetable, you probably don’t know what you are looking for. And once you do know the tuber’s form, they can be quite large, with bark-like skin — perhaps even a little ominous. It’s easy to forget how juicy, crunchy, and downright exciting they are. I hear it all the time when customers bite into jicama. “Why don’t I eat jicama more?” I’m here to help answer your jicama questions. Let’s figure this out.
I'm in love with this delicious (and low-carb) Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds! This is great when you want a side dish that will be a wow! [from KalynsKitchen.com]