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
You just gotta love the versatile Jicama and you only need a knife for this recipe!
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