AT A GLANCE
Jicama is a tuber used in Asian and Mexican dishes with a taste that sits somewhere between an apple or Asian pear and a radish. It has a firm, crunchy texture that holds well in a slaw. This slaw would go very well with grilled seafood.
|01||Combine jicama, kohlrabi, radish and pineapple in a large bowl, add mint and jalepeño, and toss to combine.|
|02||Whisk citrus juices and olive oil in a bowl, drizzle onto salad and season with two generous pinches of sea salt flakes (this helps balance the sweetness of the pineapple). Transfer to a platter and serve.|
Note Jicama, also known as yam bean, is available from Asian grocers.