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The National Culinary Review, July/August 2016
2 green onions, white/green
¾ cup finely diced peeled jicama
1 cup finely diced fresh pineapple
¼ cup chopped cilantro leaves
Salt, to taste
Combine green onion, jicama, pineapple, cilantro and salt. Cover; refrigerate until needed. Serve chilled or at room temperature.
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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