One recipe for jicama salad calls for roughly equal parts jicama, carrot, red and yellow bell peppers, red onion and tomato tossed in red wine vinegar, lime juice, honey and olive oil. Finish the salad with salt, pepper, pinch of ground cayenne pepper and chopped cilantro.
To make this recipe, julienne 1 jicama root, 2 carrots, 1 red onion, 1/2 red bell pepper, 1/2 yellow bell pepper and 1 tomato. Julienne refers to a cutting technique where you break down ingredients into thin sticks roughly the shape of a wooden matchstick. Consistency is important with this technique, as it aids in achieving both a consistent texture and an attractive presentation.
To julienne, cut the ingredients into a rectangular shape approximately 3 inches long, 1 inch tall and 1 inch wide. Slice longitudinally in approximately 1/8-inch increments. Stack these slices together, and slice longitudinally again in 1/8-inch increments to finish.
After preparing the ingredients above, toss them until combined consistently. In a separate bowl, combine 1/4 cup each of red wine vinegar and lime juice. Add 1 teaspoon of honey and 2 tablespoons of olive oil to the mixture and whisk until combined. Incorporate the dressing into the vegetables. Add a pinch of ground cayenne pepper and salt and fresh ground pepper to taste. Finish with 2 tablespoons of chopped cilantro and refrigerate for at least half an hour to allow flavors to marry.