JICAMA SLAW WITH CILANTRO, LIME AND RED ONION (for eight)
1 medium red onion, finely chopped (3/4 cup)
1-1/4 teaspoons salt
2-1/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
¼ teaspoon black pepper
2-1/2 pounds jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro
1. Soak onion in 1 cup cold water with ½ teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
2. Whisk together lime juice, oil, sugar, pepper and remaining ¾ teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro and additional salt to taste and toss well. Jicama can be cut into julienne strips 6 hours ahead and chilled, covered.
from Gourmet Magazine, May, 2002