Jicama and Orange Salad

A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  medium jicama, peeled, cut into thick matchstick-like pieces
• 2  oranges, peeled, cut into thick slices
• 1⁄4 cup  diced onion
• 3  radishes, cut in half then sliced
• 2  tablespoons cilantro leaves, chopped
• 1⁄2 lime, squeeze juice to garnish
• 1  dash chili powder, to garnish (optional)
•  lime  vinaigrette
• 1  cup olive oil
• 2⁄3 cup  orange juice
• 1⁄4 cup  cholulu brand  hot sauce, do not substitute
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground black pepper
• 1  teaspoon sugar

Directions

1. Mix the dressing ingredients week, set aside.
2. Place all the salad ingredients in a large bowl and toss.
3. Pour enough dressing to coat, toss again and plate.
4. Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.