| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
|
Jicama, about 1-1/2 pounds |
|
|
peeled |
| 1 |
T |
Fresh cilantro, finely |
|
|
chopped |
| 1 |
t |
Salt, or to taste |
| 3/4 |
c |
Seville orange juice |
| 1 |
|
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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