| |
| Peel the Jicima (a whitish Mexican style radish that can be found in most grocery stores—it should be firm and free of bruises or discoloration) with a vegetable peeler or sharp knife—once peeled, cut off both ends. Slice the jicima lengthwise into ¼ - ½ inch sections. Take these sections and slice them lengthwise again so you are left with spears.
|