Ensalada Xek (Jicama and Mandarin Orange Salad)

Recipe by Member 610488
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs jicama, peeled and cut into julienne strips
  • 14
    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
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DIRECTIONS

  • 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.
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