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. This flavorful crunchy salad goes well with Pork
Tortas or Southwestern
Grilled Pork Tenderloin.
Jícama Salad
with Chile and Lime
- 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 to 3 teaspoons ground red chile*
1/3 cup chopped fresh cilantro
- 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.
Serves 8.
*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
Recipe provided courtesy
of Pork: The Other White Meat.
