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Marinated Jicama Salad

Mexican.Chef's picture
Ingredients
  Jicama 1 1⁄2 Pound (675 Gram / 1 Whole)
  Cucumber 1 Small, unpared
  Onion 125 Milliliter, thinly slivered (1/2 Cup, Mild, Red Colored)
  Fresh lime juice 30 Milliliter (2 Tablespoons)
  Grated lime rind 1⁄2 Teaspoon (2 Milliliter)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Dried de arbol chili 1⁄8 Teaspoon, crumbled
  Vegetable oil 45 Milliliter (3 Tablespoons)
  Leaf lettuce 1
Directions

1. Pare jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8 inch (3-mm) thick slices.
2. Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8 inch (3-mm) thick slices. ,
3. Combine jicama, cucumber and onion in large bowl; toss lightly to mix.
4. Mix lime juice, lime rind, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
5. Pour dressing over jicama mixture; toss lightly to coat. Refrigerate, covered, 1 to 2 hours to blend flavors before serving.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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