In my childhood, there was no such word as ‘jicama’. And we never heard about this vegetable. When I first discovered jicama, I was very impressed, how this vegetable changed salads and salsas for good. So I started my cooking experiments with the native Mexican ‘yam bean’.
I made a delightful mango and jicama salad, garnished with it vegan tapas meatballs, added a diced root to my homemade salsa – all these dishes had a great success thanks to the jicama. And, finally, I prepared my childhood adored carrot salad, and I made it with a new twist – the jicama.
Kids will love this salad. Well… adults will love it too. It is creamy, it is crunchy, it is sweet, and it is juicy.
Like in my childhood, I used sour cream for the dressing. Greek yogurt or a mixture of sour cream and plain yogurt will work great as well. If you want a really sweet salad (say, a salad for a dessert for kids), you may try vanilla or lemon yogurt. I don’t know how good it will be, but my guess, it will be an interesting combination for kid’s salad. And remember, vitamin A (carrots) likes fatty stuff (sour cream).
Grate the carrots and jicama using a julienne cut in a ‘mandoline’ type grater or a coarse grater.
In a bowl mix all the ingredients.
Cook with pleasure and enjoy the world!