I've never eaten a Jicama, but Nisha is a big fan of them, and she was really interested in this recipe I saw Sandra Lee making on FoodTV.

I must admit, I'm really intrigued with it, also, so I'm going to give it a try. Mandarin oranges, mayo, sounds good to me -

If you, too, are unfamiliar with Jicama, it supposedly has a flavor similar to some varieties of apples.

~ jan

1 medium jicama, shredded on your box grater
2 cups (1 bag) prepackaged angel hair cole slaw
1 (11-ounce) can Mandarin orange segments, drained, 1/4 cup juice reserved
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 red onion, minced into small dice

Add cole slaw, onion and Mandarin orange segments to grated Jicama; set aside.

In a small bowl, whisk together reserved Mandarin juice, mayonnaise, vinegar, and salt and pepper.

Pour dressing over jicama mixture. Toss to mix thoroughly.

Serve immediately.

4 bacon slices

1 teaspoon caraway seeds (optional

3 tablespoons cider vinegar (or any vinegar)

2 teaspoons honey

½ teaspoon salt

½ teaspoon (freshly ground) black pepper

6 cups very thinly sliced green cabbage (or a mix of green and purple)

1 bunch green onions

Put the bacon in a wide, deep pot over medium heat, and cook until it is crisp; set aside on an absorbent surface.

Remove all but 2 tablespoons fat from the skillet, and add caraway seeds. Cook, stirring once or twice, about 1 minute, or until aromatic. Add cider, honey, salt and pepper and about half the cabbage. Cook, stirring occasionally, until cabbage is barely softened, about 3 minutes.

As cabbage cooks, mince green onions (discard root and any wilted tops).

Add remaining cabbage and green onions, and cook 2 more minutes, stirring occasionally, or until done to desired tastes. Crumble bacon, and stir into cabbage and serve.

Serves 4.

Nutrition data per serving: 198 calories, 6 grams protein, 19 grams carbohydrate, 6 grams fiber, 10 grams fat, 542 milligrams sodium.