Orange-jicama salad with pickled onions
8 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Navel oranges PLUS |
| 1 | each | For juice or other citrus |
| . fruit | ||
| 1 | pounds | (or more) Jicama root |
| ½ | cup | Mixed citrus juice (see note |
| . above) | ||
| 1 | teaspoon | Citrus zest |
| 1 | pinch | Red hot chili flakes |
| 1 | cup | (prox.) Freshly chopped |
| . cilantro | ||
| 1 | cup | Pickled red onions (see |
| . next recipe) | ||
Directions
Jicama, a large, spherical root vegetable with a pale, brown papery skin, is a leguminous tuber. Its white flesh, which doesn't discolor, is delightfully crisp and juicy, like a water chestnut.
First grate some of the orange peel, if using, then cut off all the peels, slicing beneath the white pith of the orange. Slice the orange into rounds or segments and set on a platter.
Peel the jicama and cut it into cubes or strips,, and add to the platter with the oranges.
Make a mixture of citrus juice or use only orange juice with a squeeze of lemon juice to taste. The juice should be tart enough to be lively. Mix with the zest, chili flakes, and cilantro, then pour over the fruit and jicama. Scatter the pickled onions over all, toss lightly and carefully with your hands, and serve.
Variations: Include sliced radishes and add them just before serving. Use fresh green chilies, minced or sliced in rounds and scattered over the top. Grate some ginger and mix it with the citrus for an entirely different flavor. If you don't like cilantro, try using parsley or a mixture of parsley and dill. Pomegranate seeds scattered over the top would make a beautiful, jewel-like garnish.
Serving size = 1 cup. 30 CALORIES, 0.05g TOTAL FAT (trace saturated), 0mg CHOLESTEROL
By Deborah Madison, from "Dr. Dean Ornish's Program for Reversing Heart Disease," ISBM 0-345-37353-7 (paperback), Ballantine Books 1991 ($15.00 USA, $19.00 Canada).
Typed by Iris Grayson.
Submitted By IRIS GRAYSON On 04-20-95