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Jicama Salad with Chile and Lime
1 medium jicama, about 1 lb
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 tsp ground red chile
1/3 cup chopped fresh cilantro
Peel jicama, cut in half, then slice in 1/4 inch slices. Cut slices
in half diagonally. Toss jicama with cucumbers, oranges, radishes
and lime juice. Salt to taste. Arrange on serving platter, sprinkle
with chile and garnish with cilantro. Serve immediately. Serves
8. Note: Check Mexican markets for ground red chile or substitute
cayenne pepper (for a hot flavor) or chili powder (for a milder
flavor).
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Jicama Chile