Jicama slaw (yummmmm). Peel the Jicama. Shred as you would for regular cole slaw (a cheese shredder will work). Mix in a generous amount of lime juice, not to be runny, but enough to wet all the shredded jicama. Finely dice a serrano pepper* or two (to taste). A little ground pepper if you like.

Put the whole thing in the fridge to marinate anywhere from an hour to a day.

This is a tart and spicy side dish, that sometimes I'll also use as a snack.

* a word about serrano peppers. A little one goes a long way. If you have not handled one before, wear some latex gloves or cover your hands with saran wrap, plastic grocery bag, etc when you dice it. Handling the outside without protection is OK. If you get the inside juices on your hands and touch your eye, inside of the nose or some other delicate type membrane, you will know it!

In rural Mexico, they will slice the Jicama like you would make pineapple slices, about a half inch by half inch by five inches long. soak it in lime juice and pop them into your mouth.