Jicama is fantastic all alone – in this salad, it is something quite special.

A crisp coleslaw with a sweet vinaigrette dressing. This recipe was made raw – based originally on a recipe served at the Turner Restaurant in Milwaukee.

I’ve tried other mashed potato-ish recipes before, but this is the first that made my taste buds sing. Thanks to chef Bruce Horowitz who created this delight and kindly allowed me to post it here.

Shown with the chickpea/miso gravy and pepper.