Zesty Jicama Salad
Ingredients
Instructions
Jicama has a tough, often waxed, skin. It can not be removed with a vegetable peeler. Use a sharp paring knife to pare the skin off. Cut in 1-inch cubes. Add to a salad bowl.
Leave the peel on the cucumbers. Cut them half lengthwise, and in
half again to cube them about the same size as the jicama. Place in
the bowl.
Peel oranges. Slice in ½-inch slices. Section each slice and add to
salad.
Coarsely chop onion and place in bowl.
Finely chop cilantro and sprinkle over the salad.
Using a whisk, mix together lime juice, maple syrup, Tajin seasoning, and cumin.
Pour dressing over the salad, toss, and refrigerate until ready to serve (up to 24 hours).
Just before serving, add the diced avocado and toss the salad gently.
Place the Tajin bottle on the table for guests to add to their salads, if
desired.
Notes
Jicama is a versatile starchy vegetable, similar in texture to a water chestnut. It is crunchy and slightly sweet and can be julienned or cubed and added raw to salads. It can also be cooked as a healthy alternative to potatoes. Low in calories and carbohydrates, it contains fiber, antioxidants, and vitamin C. (According to Google) This salad is an excellent side for a Mexican meal. Try it with one of these recipes found on this site: Mexican Stuffed Peppers, Mexican-style Pasta, Hibiscus Red Chili Tamales, Tex-Mex Torte, or Enchilada Pie with Mole Sauce.
Some people are sensitive to the aldehydes in cilantro causing them to dislike the taste, likening it to soap. If you can’t eat cilantro, substitute chopped parsley or omit it.
If mini peppers are not available, use a small red bell pepper, cut in pieces about the size of the jicama and cucumbers.
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Ingredients
Directions
Jicama has a tough, often waxed, skin. It can not be removed with a vegetable peeler. Use a sharp paring knife to pare the skin off. Cut in 1-inch cubes. Add to a salad bowl.
Leave the peel on the cucumbers. Cut them half lengthwise, and in
half again to cube them about the same size as the jicama. Place in
the bowl.
Peel oranges. Slice in ½-inch slices. Section each slice and add to
salad.
Coarsely chop onion and place in bowl.
Finely chop cilantro and sprinkle over the salad.
Using a whisk, mix together lime juice, maple syrup, Tajin seasoning, and cumin.
Pour dressing over the salad, toss, and refrigerate until ready to serve (up to 24 hours).
Just before serving, add the diced avocado and toss the salad gently.
Place the Tajin bottle on the table for guests to add to their salads, if
desired.
Notes
Jicama is a versatile starchy vegetable, similar in texture to a water chestnut. It is crunchy and slightly sweet and can be julienned or cubed and added raw to salads. It can also be cooked as a healthy alternative to potatoes. Low in calories and carbohydrates, it contains fiber, antioxidants, and vitamin C. (According to Google) This salad is an excellent side for a Mexican meal. Try it with one of these recipes found on this site: Mexican Stuffed Peppers, Mexican-style Pasta, Hibiscus Red Chili Tamales, Tex-Mex Torte, or Enchilada Pie with Mole Sauce.
Some people are sensitive to the aldehydes in cilantro causing them to dislike the taste, likening it to soap. If you can’t eat cilantro, substitute chopped parsley or omit it.
If mini peppers are not available, use a small red bell pepper, cut in pieces about the size of the jicama and cucumbers.