See Also: Jicama-Cucumber Salad(recipes)
Jicama & Citrus Salad(recipes)
Jicama and Black Bean Salad(recipes)
Chicken and Cucumber Salad (Goi Ga Tom)(recipes)
Thai Cucumber Salad(recipes)
Creamy Cucumber Salad With Dill(recipes)
Cucumber Yogurt Dill Salad(recipes)
Chinese Crab & Cucumber Salad(recipes)
Greek-Style Cucumber Salad(recipes)
Sesame Pork with Thai Cucumber Salad(recipes)

Jicama-Cucumber Salad (recipes)


Jicama-Cucumber Salad

Yield: Makes 6 servings



Ingredients:



1jicama (1-1/4 to 1-1/2 pounds)*

1small cucumber, unpared

1/2cup very thinly slivered mild red onion

2tablespoons fresh lime juice

1/2teaspoon grated lime peel

1clove garlic, minced

1/4teaspoon salt

1/8teaspoon crushed dried de arbol chili

3tablespoons vegetable oil

Leaf lettuce

Red onion sliver and lime wedges for garnish









Preparation:





1.Pare jicama. Cut lengthwise into 8 wedges; cut wedges crosswise into 1/8-inch-thick slices. 2.Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8-inch-thick slices. 3.Combine jicama, cucumber and onion in large bowl; toss lightly to mix.4.Combine lime juice, lime peel, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.5.Pour dressing over salad; toss lightly to coat. Cover and refrigerate 1 to 2 hours to blend flavors. 6.Serve salad in lettuce-lined salad bowl. Garnish, if desired.