This recipe is part of the recipe for Spicy Grilled Chicken
Makes 6 servings
|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|
|1/8||teaspoon crumbled dried de arbol chili|
|3||tablespoons vegetable oil|
|Red onion slivers and lime wedges for garnish|
*Or, substitute Jerusalem artichokes. Cut pared artichokes lengthwise into halves; cut halves crosswise into thin slices.
- 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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