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I’ve had this sauce on cucumbers many a time and loved it. Tonight I decided to try it on jicama and it was WONDERFUL! Very refreshing salad for summer. Crunchy and slightly sweet.This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.
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INGREDIENTS:
2 T. of my Mint Sauce
1 c. jicama, peeled and cut into strips about 1″ long, as pictured above (or grated if you prefer)
Sprinkle of salt to taste
Splash rice wine vinegar (optional)
DIRECTIONS: Mix up the Mint Sauce recipe and set aside. Cut up jicama and place in bowl large enough to toss easily. Add 2 T. of the mint sauce and toss. Taste to see if you want to add salt. If you prefer your salads tart, add a sprinkle of rice wine vinegar (available in most grocery stores in the Chinese Food section) to the jicama as you toss it. Plate and serve with tomato slices.
NUTRITIONAL INFO: Makes 1 serving which contains:
78 calories
2.4 g fat
13.2 g carbs, 7.1 g fiber, 6.1 g NET CARBS
1.7 g protein
35% RDA Vitamin C
Buttoni's Low-Carb Recipes 
Perfect simplicity. Jicama and mint are a natural pairing. I have both on hand just now. This will be great with supper.
Given what I see in the way you combine spices in your recipes, I think you’ll like this, Laura.