Rustic Jicama Appetizer with Red Chile and Lime

Photo: Karry Hosford

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 5%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 12.4g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 153mg
  • Calcium: 32mg

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

Preparation

  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.
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