Guest guest Posted May 5, 1999 Report Share Posted May 5, 1999 * Exported from MasterCook * Jicama Y Pepinos Con Chile Y Limon Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky Serving Size : 1 Preparation Time :0:00 Categories : Mexican Vegetarian Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cucumbers 1 Jicama 4 In Diameter 1 limes -- (1 to 2) 1 Tablespoon chile powder 1 Teaspoon kosher salt Cut the ends off the cucumbers then peel (if you cut the ends off first, you cut away bitterness). Peel the jicama. Slice the cucumber into 8 vertical spears, keeping the seeds intact or not, as you like. Slice the jicama into spears about the same size as the cucumber. Put half of the cucumber and jicama spears in each of 2 plastic cups (fur authenticity) or arrange on a plate. Squirt lime juice generously over the vegetables and sprinkle with chile powder and salt to taste. - - - - - - - - - - - - - - - - - - NOTES : Here's Mexican street food at its best. Vendors sell slices of cucumbers and jicama arranged in plastic cups from carts parked on street corners all over Mexico. The cold, refreshing, crunchy vegetables are a welcome relief on scorching summer days when fruit ices, juice, or even soda seem too sweet. Yield 4 servings. Quote Link to comment Share on other sites More sharing options...
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