Lee Diamond's Apricot-Jicama Salad
Lee Diamond is a VPR Volunteer.
I first found this recipe in Gourmet Magazine and have made it for several potlucks. It is always a hit. Everyone asks me for the recipe. Jicama is not something everyone buys - it is crunchy and juicy and tastes like a combination between and apple and a potato. Make sure it is fresh - it will be white inside and not brown at all.
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons canola or vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe fresh apricots (about 4 large), cut into 1/4-inch-thick wedges 1/4 cup chopped fresh cilantro
pinch of kosher salt to taste
Optional Ingredients:
1 lb large cooked shrimp in shells (about 22 to 24), peeled and deveined
Mangos or peaches may be substituted for the apricots
Combine all ingredients together and toss. Let marinate for several hours.
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