jicama

Sure, this slaw is meant for tacos – but you can put it on anything.

This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars. Urban suggests it as a snack for your next book club night, but we also love it as a topper for a piled-high bowl.

Create an easy meal with left-over grilled chicken breast or quick rotisserie chicken. Serve as a salad, a wrap or on your favorite cracker for an appetizer.

These Hawaiian tuna burgers are full of lean protein and bursting with tropical flavor. The carrot beet slaw adds a tangy crunch.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

Maine lobster mixed with sweet mango and fresh jicama is topped with a refreshing cucumber vinaigrette in this recipe. Surprise your guests with this elegant salad that takes only 25 minutes make.

Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.

Jicama, also known as the Mexican potato, has a refreshing crunch that is a perfect backdrop for this herb-and-spice coating. Served as a snack, appetizer or side dish, everyone will be impressed with this not-fried, lower-carb take on curly fries.

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

Fresh-tasting jicama is complemented perfectly by sweet honey and spicy chipotle chile for a quick and easy slaw with big-time flavor.

Cobb salad is an American favorite, but clean eaters usually steer clear of its heavy, fatty dressing. Our version has all the same great taste of a traditional chopped salad, but with a lightened-up dressing that won’t disappoint!

Mahi mahi is grilled with a coriander and cumin seed crust, which provides the perfect balance to the light and crunchy pineapple jicama slaw, and the whole meal is ready in just 40 minutes!