| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Vegetarian |
Salads, Fruit, Want to try, Have tried |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Jicama; about 10 ounces |
| 3/4 |
c |
Fresh orange juice |
| 1 |
tb |
Rice wine vinegar; (1 to 2) |
|
|
Salt and Cayenne pepper |
| 3 |
|
Navel oranges (or ruby grapefruit) |
| 3 |
|
Radishes; thinly sliced (optional) (3 to 4) |
|
|
Cilantro sprigs |
INSTRUCTIONS
Peel the Jicima and cut into thin slices, then into strips. Place in small
bowl and toss with orange juice. Add the vinegar, 1/8 teaspoon salt, and a
few pinches of cayenne. With a sharp knife, trim top and bottom from the
orange and remove the peel and pith down to the flesh. Remove each section
from the inner membrane by slicing between the section membrane and fruit
to remove wedges. Toss with the jicima, then season to taste with salt and
cayenne. Allow the salad to sit a few minutes before serving. Garnsih with
radish slices and sprigs of cilantro.
Originally posted on the Fatfree list
>From: Ellen C. Rakes <ellen@brakes.elekta.com>
Recipe by: Field of Greens, New Vegetarian Posted to Digest
eat-lf.v097.n187 by "Ellen C." <ellen@elekta.com> on Jul 24, 97
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