Jicama

Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Active time: 45 min Start to finish: 45 min

If you can't find jícama-a sweet, crunchy root vegetable eaten raw-use English-cucumber rounds or put the crab mixture in a bowl and serve it with tortilla chips. Can be prepared in 45 minutes or less.

Gorgonzola cheese adds great flavor to this southwestern winter salad.

This recipe can be prepared in 45 minutes or less.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.