As far as looks are concerned, jicama borders on boring. It's tan outside, snowy white inside, and shaped like a turnip.
Jicama's real bonus is its refreshing texture ― juicy-cool and crisp, and it stays crunchy when cooked (diced jicama and potatoes pan-browned together make an interesting dish).
I first enjoyed jicama slices dipped into hot chili powder and salt at street stands in Mexico. Finally jicama came to northern markets. Donna Nordin, chef-owner of Café Terra Cotta in Scottsdale, Arizona, makes the immigrant root into slaw with a pungent horseradish dressing. This recipe is inspired by her presentation. Serve it as you would coleslaw, as a salad or a relish for sandwiches.