Chinese Jicama Salad/Pickles

Discussion in 'Food and nutrition' started by terrymcintire, Mar 1, 2006.

  1. Chinese Jicama Salad/Pickles

    1/2 lb. jicama ("yam bean," "sa kot")
    1 Tbsp black or red rice vinegar
    1 tsp. sugar
    pinch salt
    small drizzle sesame oil

    Peel jicama and shed. Combine all incredients in bowl. Toss. Leave to
    marinate 4 hours or overnight.

    Note: Jicama can be used in almost any recipe as a substitute for water
    chestnuts.


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