Ingredients

1 medium jicama

1/3 cup golden raisins

1/4 cup finely diced onion (may use finely snipped chives or green onions if available)

2 Tbsp curry powder

1/3 cup mayonnaise

1/3 cup plain yogurt

salt/sugar to taste

1 cup cooked, cooled diced chicken (optional)

Preparation

  1. Trim all the brown outer surface off the jicama, cut out any doubtful parts. Cut into 1/2 inch pieces.

  2. In a medium serving bowl, mix mayonnaise, yogurt, curry powder, raisins and onion. Taste for seasoning, and add salt/sugar as required.

  3. Stir in jicama and optional chicken.

  4. Serve! The salad is best the first day, when the jicama is crispest, but leftovers are still pretty tasty.

Serves 6 as a side dish, 4 as a main dish with the chicken.