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.

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.

Ratings & Reviews

Libys626's Review

carmelita
September 09, 2013
N/A

carmelita's Review

revup59
July 05, 2012
N/A

revup59's Review

Libys626
April 07, 2010
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.