Yield: 6 Servings
Measure | Ingredient |
---|---|
1 large | Jicama (about 1-1/2 pounds), peeled |
1 tablespoon | Fresh cilantro, finely chopped |
1 teaspoon | Salt, or to taste |
¾ cup | Seville orange juice |
1 large | Sweet orange, peeled & thinly sliced |
Cut jicama into ¼" cubes. Add cilantro, salt, and Seville* orange juice and set aside to season for at least an hour. Serve the salad garnished with the orange slices.
Note: If you can't get Seville oranges, an acceptable substitute is: 1 teaspoon finely grated grapefruit rind, 3 T. orange juice, 3 T grapefruit juice, 2 T lemon juice.
Recipe by: Cuisines of Mexico, p. 315 Posted to MC-Recipe Digest V1 #545 by Lou Parris <lbparris@...> on Mar 28, 1997