1 cup julienned jicama

1 medium cucumber, peeled, seeded, and julienned

2–3 tablespoons chopped fresh basil

1 recipe Coconut Marinade (see recipe on page 14)

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.

Jicama

Jicama is indigenous to the Americas and looks like a big brown, rather unappetizing, root. But beneath the ugly skin is a light, crunchy vegetable with a slightly sweet taste reminiscent of apple.