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Jicama with Chili Salt

Yield Makes 8 to 10 servings
We discovered this simple appetizer in Mexico; jicama, now grown in the West, has since added crunch to many of our recipes.

Ingredients

  • 1 tablespoon salt
  • 1/4 to 1/2 teaspoon chili powder
  • 1 jicama (1 1/2 to 2 lb.)
  • 1 or 2 limes

Nutrition Information

  • calories 26
  • caloriesfromfat 3.5 %
  • protein 0.5 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 6.3 g
  • fiber 3.1 g
  • sodium 662 mg
  • cholesterol 0.0 mg

How to Make It

  1. Mix salt with chili powder to taste. Place in a small, shallow bowl.

  2. Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.

  3. Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.

  4. To eat, rub jicama with lime, then dip in chili salt.