Jicama With Orange Cucumber Mango Red Chile Lime Food

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

Steps:

• Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

JICAMA WITH ORANGE, CUCUMBER, MANGO, RED CHILE & LIME

Steps:

• Mix vegetables with lime juice and let sit 20 minutes.
• Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

JICAMA WITH CHILI SALT

Steps:

• Mix salt with chili powder to taste. Place in a small, shallow bowl.
• Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
• Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
• To eat, rub jicama with lime, and then dip in chili salt.
• You can also toss the jicima with the ljuice of the two limes, then mix in spices and serve with toothpicks.

JICAMA CUCUMBER SALAD

Steps:

• In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.

CUCUMBER AND JICAMA SLAW

Steps:

• Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.

MANGO AND JICAMA SALAD

Steps:

• For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

JICAMA APPETIZER

Steps:

• Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.

CHILE-DUSTED ORANGES, JíCAMA, AND CUCUMBER

Steps:

• Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
• Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
• Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.
• Serve with remaining orange wedges.