Ensalada Xek (Jicama and Mandarin Orange Salad)
![photo by averybird](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/28/85/26/pic2QVIpH.jpg)
photo by averybird
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40946652/SSS1AX5JSEWHM5SgGCCR_d0acbf493815fd60123b88f43a136729.jpg)
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
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.
Questions & Replies
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Reviews
-
What a GREAT find! The mix of orange, jicama, and especially cucumber in this salad was very nice. Only change was to use 1/8 tsp cayenne pepper in place of the diced peppers. This was perfect as I can't handle too much heat, but like a little bit. This salad has the same lightness and crunch as a coleslaw, only its more novel so it would be great for sharing with guests. It would be great alongside any number of Mexican dishes. Thanks, Celticevergreen.
Tweaks
-
What a GREAT find! The mix of orange, jicama, and especially cucumber in this salad was very nice. Only change was to use 1/8 tsp cayenne pepper in place of the diced peppers. This was perfect as I can't handle too much heat, but like a little bit. This salad has the same lightness and crunch as a coleslaw, only its more novel so it would be great for sharing with guests. It would be great alongside any number of Mexican dishes. Thanks, Celticevergreen.