If you are a fan of water chestnuts you should check out Jicama as an alternative. It is a large dark tan root vegetable that looks something like a turnip. Jicama is native to Mexico and is often eaten raw with just a squeeze of lime. It has a mild taste similar to a not so ripe pear. Because of its consistency, when it is cooked, added to stews or stir fries it takes on the flavor of the other ingredients while adding crunchiness to the dish. Add thin slices to your salad. It is less starchy then a potato and therefore has less calories. It is extremely high in vitamins A,B,C, phosphorus and calcium. When purchasing, make sure Jicama is hard and always remove the skin before using. Another great feature is that it can last for over a week in the refrigerator.
-1medium jicama-peeled and cut into 1inch slivers
-1 McIntosh apple, cut into cubes-leave skin
-1 cucumber split in half and then cut into pieces
-3/4 can of chi chi beans
– 1&1/2 tablespoons of olive oil
– White balsamic vinegar to taste
– mix all ingredients together in a bowl
Alternative use: Use your favorite apple. Use your favorite vinegar or lemon.