- 2 Cups Jicama, thickly sliced into julienne strips
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1/4 Teaspoon Cumin
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Lime Juice
- 1/4 Cup Fresh Cilantro, chopped
- Peel Jicama and slice into julienne size pieces the size of thin fries.
- Place in bowl and sprinkle Olive Oil, Paprika, Chili Powder, Cumin, Salt and Lime Juice.
- Mix thoroughly to ensure all the slices are coated.
- Mix in the chopped Cilantro.
- Serve immediately sprinkled with coarse sea salt or store in the refrigerator for 1 day.
Eat alone or dip into guacamole, hummus or salsa.
