If you aren't very familiar with daikon, jicama, or both, you may find yourself wondering what the difference between the two is. Some recipes suggest that you can substitute raw jicama or daikon root ...

Beneath its rind-like and pale brown skin, jicama is white inside, exceptionally juicy, with a delicately sweet flavor and a refreshingly crisp texture. Try it raw: peeled and sliced thinly or cut ...

Incorporating jicama into hearty stews adds both nutrition and crunch. In this dish, diced jicama is simmered with beans in ...

Yam bean, or jicama, is a crunchy root vegetable with a mildly sweet flavor. It is popular for its versatility in cooking and ...

The Trader Joe’s product page offers a brief yet informative description of jicama, a tuberous root vegetable that is the key ingredient in these delicious wraps: “Native to Mexico and South America, ...

Imagine crossing a monster potato with a water chestnut. That’s jicama for you. And while not much to look at on the outside, the crisp, crunchy texture and clean, sweet flavor inside makes this ...

In blender, combine rice wine vinegar, soy oil, sesame oil, ginger and lime juice. Pulse until incorporated. Take jicama, apple, scallion, toasted sesame seeds and coriander and place in mixing bowl.

We may receive a commission on purchases made from links. If you aren't very familiar with daikon, jicama, or both, you may find yourself wondering what the difference between the two is. Some recipes ...