Prep 15 mins
Cook 1 hr
Jicama is easily accessible in my part of the world and I am always looking for new and different ways to prepare it. This recipe is from "The New Family Cookbook for People with Diabetes". Makes a nice addition to a cookout. Please note: The cook time is the recommended chilling time.
- 1 (8 ounce) jicama, peeled, cut into 1/2 inch sticks
- 1 small cucumber, peeled, seeded and thinly sliced
- 1 medium orange, peeled, sectioned
- 1⁄4 cup white wine vinegar
- 2 tablespoons canola oil
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon salt
- In a serving bowl, combine the jicama, cucumber and orange segments.
- Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.
This was so light and pleasing. We eat a lot of jicama, and I'm always looking for new variations for this versatile vegatable. Loved the oranges and chili powder - this was a combo I had not used before. This went great with our dinner of Pollo Asada "fajitas" and black bean salad. Thanks for posting - it's a keeper.
Very refreshing. It was especially nice for cleaning the palate between bites of picante mexican food. I halved the orange segments to make them more uniform in size with the vegetables and this resulted in the release of a bit of their juices into the veggies and the absorption of the vinaigrette by the oranges - yum!! The contrast between crunchy and soft was nice too. Thanks PaulaG for a very mouth-pleasing salad. Made for ZWT5.
This was a perfect side dish to our Mexican dinner tonight. I used a squeeze of orange juice and mexican lime in place of the lemon because it is what I had on hand. I bought a very small jicama but it was still much larger than the 8 oz. so if you don't have a scale you might use a little less than 1 whole jicama. I liked the tartness of the vinegar, and my DBF who usually doesn't like things to vinegary liked it too! Thanks Paula. Made for ZWT 5 by a fellow Epicurean Queen.