Spicy jicama salad with tangerines and cilant
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Jicama, peeled and cut into 3/4-inch cubes; 1 lb |
| ½ | cup | Orange juice |
| ¼ | teaspoon | Salt |
| 1 | Apple, red, skinned cored cut into 3/4-inch cubes | |
| ½ | small | Cantalope, peeled, seeded cut into 3/4-inch cubes |
| 3 | Tangerines, peeled, broken into sections and seeded | |
| 2 | tablespoons | Cilantro, fresh roughly chop |
| 1 | teaspoon | Chile, powdered dried |
| 3 | smalls | Romaine lettuce leaves for garnish |
Directions
Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle with salt. Toss well, cover and let stand at room temperature for an hour or so.
About 15 minutes before serving, add apple, cantalope, tangerines and cilantro to bowl and mix thoroughly. Toss mixture every few minutes until time to serve. Season with powdered chile and add more salt and cilantro if desired. Toss one final time. Scoop salad into serving bowl lined with romaine leaves.
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