What an easy but very different flavor for a colorful salad. Jicama is not well known to most people, but slice it thinly, by hand or in a food processor, add a few bell peppers for color and flavor and WOW!
Serves 4
1 1-2-pound Jicama, skin peeled off, like potato and sliced thinly
2 red bell peppers, sliced into thin strips
1 12 oz. Nakano Seasoned Rice Vinegar, roasted garlic
1 tablespoon white sugar
1 tablespoon Viet Nam Chili Garlic Sauce (www.huyfong.com) or Siracha Hot Sauce (www.huyfong.com)
In a metal mixing bowl, add chili garlic sauce OR Siracha sauce, rice vinegar, sugar, mix thoroughly and let stand for 5 minutes and mix again. In a large bowl, add Jicama, bell peppers and rice vinegar sauce and mix well. Let stand for 10 minutes and mix thoroughly again. Repeat mixing and letting stand for 1 hour total. Taste a slice of the marinating Jicama, there should be the Jicama flavor offset by the rice vinegar/garlic sauce flavor.
Enjoy and leftover Jicama will last for 3 days if kept in covered dish and refrigerated.