| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Salads | 6 | Servings | |
INGREDIENTS
| 1 | lg | Jicama (about 1-1/2 pounds), peeled |
| 1 | tb | Fresh cilantro, finely chopped |
| 1 | ts | Salt, or to taste |
| 3/4 | c | Seville orange juice |
| 1 | lg | Sweet orange, peeled & thinly sliced |
INSTRUCTIONS
Cut jicama into 1/4" 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@earthlink.net> on Mar 28, 1997
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