Growing up in Southern California jicama was a pretty normal thing. I didn’t realize until I served it to my Mother in Law who lives in Florida, that not everyone had heard of it before. In case you are unfamiliar with it, you may read more about it here on Wikipedia. I would describe them as a starchy root, similar in texture to a raw potato with a very mild watery flavor with a hint of sweetness. They go great on a veggie tray or in salsa.
With a thyroid issue like my mom has, tomatoes are one of those things she should eat sparingly but we wanted a salsa to eat with our Raw Corn and Sprouted Chickpea Chips. Mom created this tasty version while I was at work. It was a wonderful late night snack!! And easy.
1 mango peeled and diced
1/2 cup diced jicama (peel it first)
1 jalapeno seeded and chopped
1/2 cup red onion
1/2 red bell pepper diced
1/2 cup cilantro
1/4 tsp onion powder
1/2 tsp chili powder
1/4 tsp garlic powder
1/8 tsp sea salt
Mix all ingredients together in a bowl and eat with dipping apparatus of choice. A spoon or fork would work fine.
Learn more about my Vegan MOFO theme: Dad Says It’s Toxic
Have you liked the Vegan MOFO Facebook page?