Rustic Jicama Appetizer with Red Chile and Lime - Mexican 0 pts

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Rustic Jicama Appetizer with Red Chile and Lime - Mexican 0 pts

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

 

 

 

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.

 

Yield: 8 servings (serving size: 1 cup)

 

CALORIES 53 (5% from fat); FAT 0.3g (sat 0.1g,mono 0.0g,poly 0.1g);

PROTEIN 1.2g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 153mg; FIBER

4.6g; IRON 0.6mg; CARBOHYDRATE 12.4g

 

Sourcea; Cooking Light, DECEMBER 2001

Formatted by Chupa Babi in MC: 04.28.04

 

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.

 

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