1/1 Photo of Ensalada Xek (Jicama and Mandarin Orange Salad)
Member #610488's Note:
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".
My Private Note
Units: US | Metric
- 1Peel 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.
- 2Toss in a large bowl with the orange juice.
- 3Peel cucumber, seed and dice.
- 4Meanwhile, peel oranges and separate into sections, removing any seeds.
- 5Toss oranges and cucumber with jícama. Add chile and cilantro.
- 6Toss and check for seasonings. Refrigerate until ready to serve.
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Nutritional Facts for Ensalada Xek (Jicama and Mandarin Orange Salad)
Serving Size: 1 (388 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 147.5
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 11.6 mg
- Total Carbohydrate 36.0 g
- Dietary Fiber 11.3 g
- Sugars 17.6 g
- Protein 2.8 g