Crunchy Jicama Salad

I used a new vegetable today, Jicama. Jicama is a root vegetable widely grown in Mexico and Central America. I was surprised to find it in our local Whole Foods. It reminded me of a seeing similar looking fruit called "Shankhalu" used in my grandma's house in Kolkata during  pujas long time ago. It has a creamy white flesh and a very clean, crisp , neutral flavor. It is slightly sweet, moist and starchy in taste and the texture is like a crunchy pear or water chestnut.

Jicama  - 1, peeled and julienned
English Cucumber - 1/2, peeled and julienned
Red Onion - 1/4, thinly sliced
Tangerines - 4, cut into thin segments
Chickpeas - 1 cup, cooked
Cilantro - a handful, chopped
Roasted Peanuts - a handful, (optional)
Lemon Juice - 1/2 lemon
Olive Oil - 1 tbsp
Salt - a pinch
Fresh Ground Black pepper / Red Chili Powder - 1/4 tsp
Aged Balsamic Vinegar - 2 tsp

Mix jicama, cucumber, red onion, tangerines, chickpeas, cilantro, peanuts (if using) together.

Mix lemon juice, olive oil, salt, pepper, sugar, balsamic vinegar together to make a vinaigrette and pour it over the salad. Set aside for 15 minutes and then serve.