Mexican cuisine · Salads & Mezze

Jícama and Chile Salad

Crisp jicama sticks with cucumber and orange, dusted with lime, chili powder and salt.

Ingredients · for 4 servings

• 600g jicama
• 1 cucumber
• 2 oranges
• 2 limes
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 bunch cilantro

Instructions

1. Peel the jicama — generously cutting away the brown skin and the fibrous layer beneath — and cut into 5cm-long, pencil-thick sticks.
2. Halve the cucumber lengthwise, scoop out the seeds with a spoon, and cut the flesh into sticks as well.
3. Peel the oranges so the white pith comes off too, release the segments from between the membranes, and catch the juice that runs out.
4. Loosely combine the jicama, cucumber and orange segments in a bowl and drizzle with the lime juice and the reserved orange juice.
5. Sprinkle evenly with salt and chili powder and toss gently so the sticks don't break.
6. Sprinkle with chopped cilantro and serve immediately while the jicama is still crisp.