Inspired by the jicama slaw I got as a side with the spicy smothered hot wings at Gus's Barbecue - South Pasadena, I finally got around to making my own. I figured the Sriracha Buffalo Roast Chicken was the perfect pairing to experiment with this recipe.
I kept it pretty simple, julienned jicama tossed with salt, sugar, dijon mustard, white wine vinegar, olive oil, and mayonnaise. It's best to let the jicama slaw chill in the fridge for a bit before serving to allow a chance for the dressing to absorb. It's a nice cool contrast to a spicy dish.