1 jicama, peeled and cut into thin strips
2 T extra virgin olive oil
1 T nutritional yeast (has a cheesy flavor and can be found in the bulk bin or in the natural section in most stores)
1 t chili powder of your choice
1/2 t sea salt
Toss all ingredients together.
Prepare no more than 2 hours before serving.
C = 13g P = 3g F = 14g
The jicama is a tuber/root native to Mexico. When peeled and eaten raw it has a sweet favor and a crunchy texture. It’s texture and taste make it perfect for dipping and for salads.