Crunchy Coconut-Flavored Salad
Place the jicama, cucumber, and basil in a large bowl. Pour the marinade over the vegetables and let rest in the refrigerator for at least 2 hours before serving.
The cucumber and the jicama offer very different crunches — one rather juicy and one rather snappy — in this appealing salad. The basil adds just enough bite to balance the sweetness of the coconut marinade.