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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Jicama-Cucumber Salad
Yield: Makes 6 servings
Ingredients:
1
jicama (1-1/4 to 1-1/2 pounds)*
1
small cucumber, unpared
1/2
cup very thinly slivered mild red onion
2
tablespoons fresh lime juice
1/2
teaspoon grated lime peel
1
clove garlic, minced
1/4
teaspoon salt
1/8
teaspoon crushed dried de arbol chili
3
tablespoons vegetable oil
Leaf lettuce
Red onion sliver and lime wedges for garnish
Preparation:
1.
Pare jicama. Cut lengthwise into 8 wedges; cut wedges crosswise into 1/8-inch-thick slices.
2.
Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8-inch-thick slices.
3.
Combine jicama, cucumber and onion in large bowl; toss lightly to mix.
4.
Combine lime juice, lime peel, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
5.
Pour dressing over salad; toss lightly to coat. Cover and refrigerate 1 to 2 hours to blend flavors.
6.
Serve salad in lettuce-lined salad bowl. Garnish, if desired.
This recipe appears in:
Mexican
