Sometimes called a 'Mexican potato', Jicama is a root vegetable that has a sweet taste and a crunchy texture. You can eat Jicama raw or add it to salsas. For those who prefer a Raw Diet, Jicama is often used as an uncooked substitute for rice. Very easy to make and a nice change from the typical starchy rice. It was a perfect side dish for our Vegetarian Stir-Fry Burritos. I use almonds in this recipe, but I have also seen pine nuts (I am allergic) so use what you prefer. I have seen recipes that have you strain the jicama through mesh before adding the almonds and vinegar, but I did not see the need to do that, mine had a good texture.
- 1 medium Jicama, peeled and chopped
- 1/4 cup sliced almonds, plain - no salt
- 1 teaspoon rice wine vinegar
- In a small food processor, pulse jicama until has a rice like texture
- Add almonds and rice wine vinegar and pulse a few times more to combine