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

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix salt with chili powder to taste. Place in a small, shallow bowl.

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

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

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

Nutrition Facts

26 calories; calories from fat 3.5%; protein 0.5g; fat 0.1g; saturated fatg; carbohydrates 6.3g; fiber 3.1g; sodium 662mg; cholesterolmg.