Guest guest Posted May 5, 1999 Report Share Posted May 5, 1999 * Exported from MasterCook * Jicama And Oranges With Fresh Chiles / Ensalada De Jicama Y Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky Serving Size : 1 Preparation Time :0:00 Categories : Mexican Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 red onion slices -- 1/8 inch thick 1 jicama 4-5 inches in diameter 3 navel oranges 3 chopped serrano chiles -- or 1/2 teaspoon chile powder(or to taste) 2 Tablespoons finely chopped cilantro 1/2 Teaspoon kosher salt 6 grinds of black pepper 1 pomegranate Cut the onion slices into eights, pie-style. Put ito a bowl of cold water to soak and become mild. Peel the jicama with a sharp knife. Cut the tuber in half and slice both halves into 1/8 inch slices. Julienne. Put into a bowl. Peel the oranges and cut into sections, leaving behid the white membrane. (Do this step over the bowl with the jicma to catch the juices.) Mis in the chile, cilantro, salt and freshly ground pepper. Drain the onion and pat dry with paper towels. Add to the jicama mixture. Refrigerate for at least 1 hour. Stir well before serving and adjust the seasoning if necessary. Sprinkle with pomegranate seeds, if available. - - - - - - - - - - - - - - - - - - NOTES : Jicama salads are favorites for those watching their weight. The dressing contains no oil. Mexican salads are similar to salsas. When this salad is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates are in season, sprinkle the salad with red seeds. Yield: 4 servings Quote Link to comment Share on other sites More sharing options...
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