Rustic Jicama Appetizer With Red Chili And Lime
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 8 | Servings | |
INGREDIENTS
| 1 | Jicama, peeled halved and | |
| sliced 1/4-inch thick | ||
| 2 | Cucumbers, halved seeded | |
| 1/4-inch slices on | ||
| diagonal | ||
| 3 | Seedless oranges, peeled | |
| pith removed halved cut | ||
| crosswise 1/4-inch slice | ||
| 6 | Radishes, thinly sliced | |
| 2 | Limes, juice of | |
| Salt, about 1/2 teaspoon | ||
| 2 | t | Powdered dried chilies, or |
| to taste | ||
| 2/3 | c | Pickled red onions, optional |
| 1/3 | c | Roughly chopped cilantro |
| plus a few sprigs for | ||
| garnish |
INSTRUCTIONS
1997 Mix the jicama, cucumbers, oranges, radishes and lime juice in a large bowl. Let marinate about 20 minutes, then season with salt. Pile onto a serving platter and drizzle with juices. Sprinkle liberally with the powdered chile, top with the pickled onions and strew with chopped cilantro. Garnish with cilantro sprigs. Yield: 8 appetizer servings Recipe by: Cooking Live Show #CL8916 Posted to MC-Recipe Digest V1 #691 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 41.1mg
Potassium: 260.9mg
Carbohydrates: 15.5g
Fiber: 5.8g
Sugar: 8g
Protein: 1.3g