YieldMakes 4 to 6 servings
1 Large jicama, peeled and cut into shoestrings
1 Granny Smith apple, cored and cut into shoestrings
1 serrano green chile, minced with seeds
1 red bell pepper, diced
1 cup fresh cilantro, chopped
2 tablespoon fresh chives, chopped
1 juice of a very ripe lemon
Mix all the ingredients in a bowl and toss well together. Season with salt, if desired. Serve right away or chill in the refrigerator for up to two days.
Galileogst's ThoughtsBy Galileogst
I found this recipe in First magazine, of all places! You just gotta love the versatile Jicama and you only need a knife for this recipe!
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