vegJOY- Jicama Salad

[Guest guest]

* Exported from MasterCook *

 

Jicama Salad (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Salads VegJoy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound jicama

2 small cucumbers

3 medium navel oranges

6 radishes

1 small red onion

2 limes -- about 1/3 cup juice

salt to taste

2 teaspoons ground chili pepper

preferably ancho or guajillo

1/3 cup coarsely chopped fresh cilantro

 

Peel the jicama: halve lengthwise. Lay each jicama half on its cut side, slice

1/4 inch thick, and cut the slices diagonally in half.

 

Halve and seed the cucumbers; cut diagonally into 1/4-inch-thick slices.

 

Cut a slice off the stem and blossom ends of the oranges. Stand the oranges on a

cutting board and cut away the peel and all the white pith. Halve lengthwise,

then cut crosswise into 1/4-inch-thick slices.

 

In a large bowl, toss the jicama, cucumbers, and oranges along with thinly

sliced radishes and onion. Add the juice from the limes. Let stand for 20

minutes.

 

Season with salt to taste. To serve, spoon the salad onto a platter and drizzle

the accumulated juices on top. Sprinkle with chili pepper and some cilantro.

 

Source:

" All About Vegetarian Cooking: Salads (p.32) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 68 Calories; trace Fat (3.2% calories

from fat); 2g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fruit.

 

NOTES : The lime and ground chili peppers in this recipe are the perfect

complements to jícama’s slightly sweet flavor. Its juicy, porous texture is

reminiscent of an apple, though it is never mealy.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0