JÍCAMA SALAD WITH CHILE AND LIME

JÍCAMA SALAD WITH CHILE AND LIME
Serves 8.
• 1 medium jícama, about one pound
• 2 small cucumbers, seeded and sliced into 1/4-inch slices
• 3 seedless oranges, peeled, halved and sliced
• 8 radishes, thinly sliced
• 1/3 cup lime juice (2 limes)
• Salt
• 2-3 teaspoons ground red chile*
• 1/3 cup chopped fresh cilantro

Directions
Peel jícama, cut in half, then slice 1/4-inch thick; cut slices in half diagonally.

Toss jícama with cucumbers, oranges, radishes and lime juice.

Season to taste with salt.

Arrange on a serving platter, sprinkle with chile and garnish with cilantro.

Serve immediately.

*Check Mexican markets for ground red chile. Substitute cayenne pepper (for a hot flavor) or chili powder (for a milder flavor) if ground chile is not available

Serving Suggestions
Jicama (pronounced HEE-kah-mah) is a large crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the “Mexican potato”. Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles.

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