by Chef Kendall Huff
Native Foods Cafe
This cool and crunchy salsa goes great in warm corn tortillas with avocado slices, as a topper for your favorite tacos, and even as a soup garnish for a little extra crunch! If you are not familiar with the jicama, it is a species
in the bean family.
Native Foods Cafe vegan restaurant uses this image courtesy Wikipedia.
The outside texture is almost like sand paper, but the inside is crisp and creamy, similar to a pear or a raw potato. It is great on its own or sprinkled with a little chile con limon spice. We love it in our Ensalada Azteca and in this salsa!
Makes 2 cups
1 ½ lb. jicama,
peeled and diced
½ cup Granny Smith apple, diced
½ cup red onion, diced
3 TBSP fresh lime juice
2 TBSP safflower oil
1 TBSP organic sugar or agave
2 tsp hot sauce of your choice
1 TBSP chopped cilantro, stems also
1 TBSP chopped mint
¼ cup sliced green onion
1 tsp sea salt
½ tsp ground black pepper
1. Combine everything together in a mixing bowl and toss
well. Be sure to evenly distribute all the spices and liquid over the diced
2. Allow the salsa to sit in the refrigerator for 30 minutes
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