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Rustic Jicama Appetizer with Red Chile and Lime

Photo: Karry Hosford
Yield

8 servings (serving size: 1 cup)

The crunchy juiciness of jicama is like a fresh breeze on a hot day. Peel this bulbous root vegetable with a knife rather than a vegetable peeler because the tough skin and outer layer are thick. Then slice, dice, or cut it into strips, and enjoy. Street vendors in Mexico rely on a time-tested combination of lime, ground dried chile, and salt for this popular snack.

Ingredients

  • 1 medium jicama (about 1 pound)
  • 3 navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices (about 1 1/2 cups)
  • 2 small cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 cups)
  • 1/2 cup thinly sliced radishes
  • 1/3 cup fresh lime juice
  • 2 teaspoons dried ground guajillo chile or hot chili powder
  • 1/2 teaspoon salt
  • 1/3 cup coarsely chopped fresh cilantro

Nutrition Information

  • calories 53
  • caloriesfromfat 5 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 12.4 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 153 mg
  • calcium 32 mg

How to Make It

  1. Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.