Jicama is a sweet, starchy, edible root that is popular in South American and Asian cuisines.

The texture of the root is similar to an apple or potato and it is eaten raw in salads or cooked in stir frys or soups.

While the root is sweet and edible, the rest of the jicama plant is extremely toxic. the seeds have a toxin called rotenone, which is made into a poison against insects.

1. 1 medium red onion, finely chopped (3/4 cup)
2. 1 1/4 teaspoons salt
3. 2 1/2 tablespoons fresh lime juice
4. 1/3 cup extra-virgin olive oil
5. 1/4 teaspoon black pepper
6. 2 1/2 lb jicama, peeled and cut into julienne strips (9 to 10 cups)
7. 1/3 cup finely chopped fresh cilantro

Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.

Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well. Cook's note: Jicama can be cut into julienne strips 6 hours ahead and chilled, covered. Makes 8 servings.

- Gourmet Magazine, May 2002