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Categories:Viewed: 93 - Published at: 6 years ago
Ingredients
- 1 pound jicama (about 5 inches wide), peeled and cut into thin strips
- 1 English (seedless) cucumber, cut in half lengthwise and sliced vertically into thin strips
- 3 limes
- 1/2 cup lightly packed fresh cilantro leaves, plus sprigs for garnish
- 1/2 teaspoon salt, plus more as needed
- Cayenne pepper
Method
- Toss the jicama and cucumber in a large bowl.
- Juice two of the limes.
- Add the lime juice, cilantro leaves, and salt and allow to marinate, covered, for 30 minutes at room temperature or in the refrigerator.
- Right before serving, sprinkle with the cayenne and taste for seasoning.
- Add more salt, if necessary and toss.
- Transfer the salad to a serving bowl.
- Cut the remaining lime into quarters.
- Garnish the salad with sprigs of fresh cilantro and extra lime wedges.
- INGREDIENTS
- Jicama
- Jicama is a root vegetable that is very commonly found in Mexico.
- It has a crunchy texture and a very mild, somewhat sweet, flavor.
- It is used mostly for its texture because its mild taste acts as a blank canvas, absorbing the flavors that surround it.
- Cucumber
- Feel free to use whatever type of cucumber you have on hand.
- I like using the English seedless variety since you can leave the skin on, which will add color to the salad.
- TECHNIQUES
- Cutting Jicama
- Jicama has a very thin skin, but because it is inedible, it must be removed.
- The best way to do this is with your knife.
- Just cut off the skin, as you would with a cantaloupe or any other type of melon.
- You want to remove all the brown skin and be left with just the milky white interior.
- Once peeled, you can then slice the jicama and cut it into the shape and size of your choice.
- ADVANCE PREPARATION
- This salad gets better with time.
- You can make it the night beforejust make sure to keep it in the refrigerator.
