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Chocolate for Breakfast
by Barbara Passino
The crunchy, chilled jicama-cucumber-hot pepper combination provides a contrast in flavor, texture, temperature and piquancy to the hot, smooth quiche and beans.
See also: Jicama Article & Jicama Facts


· 1 medium-sized jicama, peeled and grated on the large holes of a box grater
· 1/2 cup diced peeled cucumber (1/4-inch dice), large seeds removed and discarded
· 1 minced jalapeno or serrano chile (remove seeds and membranes if you like less heat)
· 1/4 cup sweet red pepper, diced
· 2 tablespoons finely sliced red onion
· 1/4 cup finely chopped fresh cilantro leaves and stems
· Juice from 1/2 lemon
· 1 tablespoon sour cream
· 1/2 cup aioli or mayonnaise to moisten
· Salt and freshly ground pepper to taste


Mix all of the vegetables together in a bowl.

Sprinkle with the lemon juice and chill in the refrigerator for at least 20 minutes to let the flavors combine.

Mix in the sour cream and aioli or mayonnaise. Salt and pepper just before serving.

Use a slotted spoon to serve the slaw so some of the liquid drains away.

Garnish with a cilantro sprig.


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