Jicama Pico de Gallo

 
2 cups jicama, peeled and julienned
1 1/2 cups red or orange pepper, destemmed, deseeded, cut into quarters lengthwise, and sliced
1 cup cucumber, peeled, deseeded, and diced
3/4 cup red onion, diced
1/4 cup freshly chopped cilantro
2 T. freshly chopped parsley
2 T. apple cider vinegar
2 T. olive oil
1 T. lime juice
salt and freshly ground black pepper, to taste
 

In a large bowl, place all of the vegetables and fresh herbs, and toss gently. Drizzle the vinegar, oil, and lime juice over the vegetable mixture, season to taste with salt and pepper, and toss gently to thoroughly coat the vegetables. Cover and chill in the refrigerator for 30 minutes to allow the flavors to blend. Serve as a salad or side dish, with tortilla chips or crackers, as part of a sandwich filling, or as a topping for Mexican or Southwestern style dishes.

Yield: 4-5 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett