Jicama sticks with lime zest and a hint of chili
We make this at least once a week. These crunchy sticks are a great go to snack. They keep their crunch and stay tasty for up to 5 days in the fridge. A Jicama is actually a Mexican potato that is crunchy and juicy. The consistency is between an apple and a potato. It has a unique slightly sweet taste that you really can’t resist. You can eat it raw, or cook it like you would a potato. I first discovered this odd looking veggie when I was looking for an alternative to a substitute for a potato. Little did I know how good it is raw. These Jicama sticks with lime zest and a hint of chili are a total crowd pleaser. Great cut or sliced and served on crudite platters and served with dips. One cup of Jicama only has 46 calories and has a whopping 6 grams of fiber. It is also a good source of potassium and packs a good punch of Vitamin C. This makes for a perfect anti cancer diet recipe. Let’s keep the eat real simple theme going with this Jicama stick recipe.
Here is how to peel a Jicama:
Rinse the Jicama and peel. Start at the top and take a small slice off. Now turn over and slice a small piece off from the bottom. Proceed to peel in downward strokes. The peel will come off fairly easy this way. Now slice in to 1/2 inch slices and then in to 1/2 inch sticks.
After that here is how to add the chili lime zest:
In a large bowl add your zest, lime juice, and chili powder.
Add Jicama sticks and toss well. Cover tightly and refrigerate until chilled. Serve.
It is great with the baba ghanoush and the garlic red pepper hummus.