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.
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
How to Make It
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.
Fresh wonderful salad with an interesting mix of flavors. I used Chipotle chile powder instead of what was called for as I like the deep Chipotle flavor. I only used 1 teaspoon because Chipotle does have some kick and my guest were a little shy of heat. It does require substantial chopping but worth it for everyday as well as to serve to guests.
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