Jicama is a large, slightly sweet ovoid root vegetable with a fibrous texture, rather like a cross between an apple and a potato. It can be eaten raw or cooked. To remove the peel, use a sharp filleting knife and cut it away from the flesh. You can often find them at regular grocery stores.
Use a spring honey to blend with the dressing; use a fall or strongly-flavored honey if you want to feature its flavor. The cashews are a nice savory contrast to the sweetness of the other ingredients here, but are optional.
This salad is also great the next day, when the juice has had a chance to soften the vegetables a little bit. If you think you’ll have leftovers, only add the cashews at the table so they retain their crunch.
1 large jicama (1 to 1 1/2 lbs.), peeled and julienned
1 large carrot, peeled and julienned
1 honeycrisp apple, peeled and diced
3 Tbsp fresh lime juice
1 Tbsp canola oil
2 Tbsp parsley
1 Tbsp honey
1 tsp kosher salt
1/4 cup sesame seeds
Optional: salted cashews
Peel and cut up jicama, carrot, and apple.
Whisk together juice, oil, and honey. Add salt.
Pour dressing over salad. Add parsley and cashews if using. Mix to combine. Dress with sesame seeds.
Adapted from Giada di Laurentiis