in thin slices, as "chips" for salsa
in strips, dusted with lime and chile powder
in cubes, to give salads a nice crunch factor
One can also cook jicama, but I'd far rather eat it raw. Same goes for turnips and kohlrabi, which is my favorite of the three. (Kohlrabi is a bit less starchy, a bit sweeter, and has roughly three times the amount of vitamin C than jicama.)
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