After a recent delicious dinner at Korean restaurant Dokebi, I was inspired by the complimentary banchan to finally try my hand at making some jicama of my own (jicama is a reasonable substitute for Daikon). I’ve had it several times in salads and other types of dishes, and I love it for its subtle sweetness and supreme crunchiness.
I used a pretty simple method and ingredients (makes about 4 servings):
1 whole jicama peeled and sliced on the mandoline – “french fry” blade
1/4 cherry pepper, thinly sliced
2-3 cloves of garlic, thinly sliced
1/2 teaspoon sesame oil
1 tablespoon red wine vinegar
1 teaspoon rice vinegar
Juice of 1/2 fresh lime
Fresh herbs ( I used basil from the garden)
Salt to taste
Slice up the jicama and put in a big bowl. Then add the pepper, ginger and garlic. Add red wine vinegar and sesame oil and combine all ingredients so that each ingredient is equally coated. Chop up the fresh basil, add it to the mix. Squeeze the fresh lime over the mix, add your salt . Combine once more and then cover and refrigerate for a minimum of 10 minutes.
What makes this an immune booster you ask? Big dose of Vitamin C from pepper and jicama, the synergistic anti-inflammatory/antioxidant properties of the garlic, ginger, basil, and sesame oil can’t be beat. And of course, vinegar is well known for its health properties.
Perhaps most impressive though is that this dish comes out to about 80 calories per serving and 11 grams of carbs per serving!