Not having used jicama before I was a little unsure but this was outstanding! It was light, crunchy and the perfect salad to have with the stuffed poblanos. I would make it again and again! I used my mandolin to slice the jicama and carrots and used Frank's red hot as the hot sauce. I splashed some more hot sauce on top after tasting. I chilled for thirty minutes before serving. Can't wait to see how it holds up overnight.
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