Jicama and Orange Salad
TIME/SERVINGS
Total: 10 mins
Active: 10 mins
Makes: 2 servings
By Max La Rivière-Hedrick and Sarah Mastracco
INGREDIENTS
INSTRUCTIONS
- Use a vegetable peeler to remove brown skin of jicama. Cut jicama into sticks about 2 inches long and 1/4 inch thick. (You should have about 1 cup.)
- Use a zester or the small holes of a grater, and grate 1 tablespoon each of orange and lime zest (avoid white pith). Slice off both ends of orange and cut away remaining peel. Cut out segments, leaving as much pith behind as possible.
- In a medium bowl, mix jicama, orange segments, orange and lime zest, bell pepper, and cilantro. Add jalapeño to taste, and season with salt and freshly ground black pepper.
COMMENTS | ADD YOUR OWN
Red Bell Peppers? Yuck.... I cannot understand the obsession with Bell Peppers, I hate them with a passion. You are much, much better of using a decent dried chili powder like El Mexicano.
There's nothing tastier than an exotic salad :-)
Dear Eat Nopal,
Just because YOU HATE a vegetable with a passion, it is no reason to steer others away from it.
Red Bell Peppers and dried chil powder have very little in common.
One is not a good substitute for the other.
Dear Eat Nopal,
I agree with LauraB706 chill about the Bell Pepper issue! If you want more fire then add it but don't steer cooks that may be novices on the wrong path just because you have a personal bias or palette blind spot!
Chili Powder would ruin the delicate flavor balance of this salad! At the most you could suggest a slight addition of some mild Ortega type chiles julienned and added to taste, definitely preferable to Chili Powder which is too heavy handed for such a light salad.
"preferable to Chili Powder which is too heavy handed for such a light salad."
i just had the jicama orange salad at Chichen Itza in LA this weekend, and i can assure you that chili powder is not heavy handed for this kind of salad. chichen itza seemed to use finely ground dried red chiles (chile de arbol maybe?) to give the salad some flavor. it was just a *little* more coarsely ground than chile powder.