I got a freshly picked cucumber and Jicama for lunch today. DO you know the Jicama? Here in Vilcabamba we have Jicama which looks like sweet potato, taste like between cucumber and the pear. I love its watery and crunchy texture. Eat with rice or baked potato or sweet potato.
Prep to nish: 25 minutes - Serves:4 Ingredients • 1 cucumber -medium size • 1 jicama - small size • 1 tsp ne sea salt • Salad dressing (mix these in a bowl) - 1 Tbsp Korean chili ake or a bit less if you don't like spicy - 1 apple cider vinegar - 1 tsp roasted sesame seed - 1 tsp Sesame oil - A few sprinkles of ground black pepper - 1/2 tsp minced garlic - 1 Tbsp raw sugar - 1 Tbsp carrot sliced like matchsticks - 1 Tbsp thin sliced onion
Steps 1. Soak the sliced in 1 tsp of salt (no water added) for 5 minutes.
2. Drain the water and squeeze any excess water out.
3. Mix the salad dressing in a mixing bowl
4. Add cucumber and jicama, tossing well.
Tip ✓ Best within 2 to 3 days of making it.
✓ I sprinkle bee pollen to garnish. ✓ Bee pollen is loaded with nutrients, amino acids, vitamins, lipids and a lot more.