Prep 20 mins
Cook 0 mins
Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".
- 1 1⁄2 lbs jicama, peeled and cut into julienne strips
- 1 lime
- 1⁄4 cup sour orange juice
- 1 small cucumber, peeled, seeded and coarsely diced
- 5 mandarin oranges, peeled, sectioned and seeds removed
- 3 small dried chilies, finely chopped
- 3 tablespoons cilantro, chopped
- Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
- Toss in a large bowl with the orange juice.
- Peel cucumber, seed and dice.
- Meanwhile, peel oranges and separate into sections, removing any seeds.
- Toss oranges and cucumber with jícama. Add chile and cilantro.
- Toss and check for seasonings. Refrigerate until ready to serve.
What a GREAT find! The mix of orange, jicama, and especially cucumber in this salad was very nice. Only change was to use 1/8 tsp cayenne pepper in place of the diced peppers. This was perfect as I can't handle too much heat, but like a little bit. This salad has the same lightness and crunch as a coleslaw, only its more novel so it would be great for sharing with guests. It would be great alongside any number of Mexican dishes. Thanks, Celticevergreen.
This is an excellent, fresh and healthy salad! It was a big hit at brunch.