VCE: Jicama And Cucumbers With Chile And Lime

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* Exported from MasterCook *

 

Jicama And Cucumbers With Chile And Lime

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 small jicama -- about 8 ounces

2 cucumbers

Grated zest and juice of 2 limes

1 jalapeno chile

seeded and finely diced

Salt

 

SERVES 4 TO 6

 

A large tuber covered with a papery tan skin, jicama's appearance doesn't

even hint at its white flesh, which is crisp, juicy, and sweet.

 

Peel the jicama and cut into bite-sized cubes. Peel the cucumbers if

they've been waxed; otherwise score the skins with a fork, then quarter

them lengthwise and dice into cubes. If they're very mature, scrape out

and discard the seeds first. Toss everything together and taste for salt

and lime. Refrigerate until very cold, or serve right away on little

plates with toothpicks or small forks.

 

 

 

 

 

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