Jicama-Cucumber Salad
the Editors of Publications International, Ltd.
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 |
*Or, substitute Jerusalem artichokes. Cut pared artichokes lengthwise into halves; cut halves crosswise into thin slices.
Preparation
- Pare jicama. Cut lengthwise into 8 wedges; cut wedges crosswise into 1/8-inch-thick slices.
- Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8-inch-thick slices.
- Combine jicama, cucumber and onion in large bowl; toss lightly to mix.
- Combine lime juice, lime peel, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
- Pour dressing over salad; toss lightly to coat. Cover and refrigerate 1 to 2 hours to blend flavors.
- Serve salad in lettuce-lined salad bowl. Garnish, if desired.
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