Jicama is one of those vegetables that I'm never quite sure what to do with - it always seems intriguing and restaurants tend to make it yummy, but I find it rather "tough" to figure out. Then I discovered this salad and now I'm addicted, fresh and easy - perfect for spring.
INGREDIENTS:
1/4 cup brown rice vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon lime juice
1/4 teaspoon sea salt
1 large cucumber, diced into 1/2 inch cubes
1 cup peeled and diced jicama (in 1/2 inch cubes)
1 cup diced mango, in 1/2 inch cubes [I always buy it precut]
3 tablespoons chopped fresh mint
1. Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan. Bring to a boil. Cook until the liquid has thickened and measures approximately 1/4 cup. Refrigerate.
2. Combine the cucumber, jicama, and mango. Add the vinegar mixture. Stir. Top with the mint.
-Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
(a seriously delicious cookbook)
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