Jicama Slaw Salad

I survived my first two days in the NICU!  (The neonatal intensive care unit=NICU is for premature babies or newborns who are otherwise ill or unstable...exciting!)  I know the thought of sick babies is hard for some, but gosh darn it, I kinda like it.  Someone has to, right?  Yesterday, I got to scrub into a delivery and "catch" the baby from the OB/GYN people.  She looked great, and after promptly wishing her a happy birthday, I helped the NICU fellow assess and examine her.  Yay!

Onward: the slaw.  This recipe was a big hit at a dinner party.  It's sweetish and a little spicy, with just great flavor.  Also, you can make most of it in your food processor, so it's a cinch!  (Tip:  don't put bell pepper in a food processor; it just mushes.  Slice thinly).

This is a jicama; a Mexican root vegetable.  I see your face; you look scared and a little disgusted.  This is super yummy.  It's crunchy and tastes kinda like a cross between a potato and an apple (ie, plain but a little bit sweet).

Jicama Slaw Salad

1 medium sized jicama, peeled and grated in a food processor
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 cup shredded carrot
1 jalapeno, finely diced
1 cup cilantro
1 cup light sour cream
Juice and zest of 4 limes
Salt and pepper, to taste.

Combine sour cream, lime juice and zest, and salt and pepper.  In a large bowl, combine remaining ingredients.  Pour dressing over veggies, toss, and store in refrigerator until ready to serve.

**To peel your jicama, cut it into fourths, then use a sharp knife to (carefully) peel like a potato.  I found that a vegetable peeler wasn't sturdy enough to deal with the waxy skin