Jicama Photo: Dr. Stanley Keys

I enjoy the crunchy taste of Jicama in salads. This recipe is in a newly published cookbook called Pure Vegan. Author Joseph Shuldiner features 70 healthful recipes that makes my mouth water. Although I am not a vegan, I  search for simple summer salads to adapt, where most of the ingredients can be found at the local farm markets.

Jicama Salad
Ingredients
7 scallions, white and green parts
1 bunch of cilantro, coarsely chopped
1 medium jalapeno pepper, stemmed, seeded and chopped
1 cup of vegan mayonnaise
Juice of 2 limes
1 chipotle pepper in adobo
1 teaspoon salt
Freshly ground pepper
1 large jicama (about 2 pounds)
Method
Combine the scallions, cilantro, jalapeno, mayo, lime juice, chipotle pepper and salt in a food processor until smooth.
Season the dressing with black pepper to taste.
Peel the jicama and cut in half.Cut each half into 1/8 thick slices, then crosswise into 1/8 dice.
Transfer to large mixing bowl, and combine with dressing in desired amount.
Cover and cool for about 30 minutes so flavors develop.
Garnish, if desired, with a few cilantro sprigs.
Tips
I use regular or homemade mayonnaise.
My blender worked well for the dressing.
Some do not enjoy the taste of cilantro as I do. You could try substituting parsley or other greens.
This salad pairs will with ice tea, fresh lemonade or a crisp white wine.
For  a beautiful brunch idea, another tasty recipe in the book is French toast with soy milk, and topped with cardamom pear compote. I tried this with fig jam over the French toast.
Yummy and healthful.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.