Just like MizFit, I find it hard to actually use my jicama for anything other than a snack. When I had egg rolls in mind, I actually had to postpone making them as the first one I bought mysteriously disappeared before I had a chance to make it! I was very intrigued by the idea of using jicama as rice (thanks Gina!). But I had something else in mind given its crisp, juicy texture.
Perfect for a summer side dish, I decided to try out a Mexican Slaw, with the jicama taking the place of the traditional cabbage. What turned out was a simple side dish that was very refreshing-- an excellent addition to a picnic or bbq on a hot summer day!
I forgot to actually write down a recipe when I made this, but here's what I did. Cut half of a medium-sized jicama into chunks and run through food processor. (I just put it in the bowl with the normal blade, but I bet you could grate it as well) Add desired amount of black beans, diced red and green peppers, corn (fresh or defrosted frozen). For a 'dressing' I kept it simple with freshly squeezed lime juice, Daregal Fresh Frozen cilantro, scant 1T canola oil, salt and pepper. Toss this all together, taste, and adjust it to your taste. I'm sure a squeeze of hot sauce would've worked well, but I didn't think of it at the time!