1/2 lb. jicama ("yam bean," "sa kot"😉 1 Tbsp black or red rice vinegar 1 tsp. sugar pinch salt small drizzle sesame oil
Peel jicama and shed. Combine all incredients in bowl. Toss. Leave to marinate 4 hours or overnight.
Note: Jicama can be used in almost any recipe as a substitute for water chestnuts.
-- Rec.food.recipes is moderated by Patricia Hill at [email hidden]. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/http://recipes.alastra.com/
