Jicama, a root vegetable native to Mexico, has become more popular in the U.S. thanks to its ability to stand in for potatoes as a low-carb french fry substitute. Jicama can add flavor and crunch to ...

• Place cabbage, jicama and apple in a large bowl and toss to combine. • To make the dressing: whisk together mayo, pineapple juice, sugar, salt and pepper into a bowl and stir until smooth. • Pour ...

This slaw has texture, tang and spice. Sticks of jicama are dressed with lime juice and minced serrano chiles. It’s got some crisp and some tart and just a little heat. It’s like a salad and a salsa ...

This memorable sangria is bursting with fresh, bold, summery flavors such as charred plum and sweet mint syrup. It's perfect for any occasion, from something celebratory to a more casual affair.

Supreme the grapefruit: Remove ends of fruit with a sharp serrated knife, then slice along outside of fruit to remove peel. With a gentle sawing motion, cut along each membrane to release grapefruit ...

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Otherwise, I find myself lapsing into my natural state as a closeted lunch ...

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using. Remove peel and white ...

Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30 minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes about 30 seconds or until aromatic.

Most people have only tried jicama raw — if ever. But if you’re a fan of the juicy crunch of water chestnuts in Chinese food, then you’ll want to get your hands on jicama, which retains its subtle ...

Prepare and combine the jicama and peaches. Zest a lime and squeeze the juice into a food processor or blender. Add zest and honey and process mixture, slowly add the oil while processing Add mint to ...