Prep 15 mins
Cook 0 mins
A cooling side dish to serve with hot and spicy entrées, but real "chileheads" put a shaker full of chili powder on the table and add more to their portions. Note: the 30 minutes to chill is not included in prep time.
- Peel the jicama with a potato peeler, cut into slices and then cut the slices into strips.
- Peel the oranges, then holding over a bowl, cut off the outside membrane and divide into sections catching the juice in the bowl as you go.
- Toss the jicama and oranges together,season with salt and refrigerate for 30 minutes.
- Serve in decorative salad bowls with a dash of chili powder on top.