Salad of Jícama, Orange, Onion, and Pepper

Name: Salad of Jícama, Orange, Onion, and Pepper
Yield: 3 servings
Cuisine: American
Ingredients: About 7 ounces jícama, peeled (see Preparation); 1 navel orange, peel and all pith removed; ⅓-½ cup diced red onion; 1 medium red bell pepper, cut in ½-inch squares; ¾ teaspoon pure hot ground chilies (unseasoned chili powder); ¾ teaspoon pure hot ground chilies (unseasoned chili powder); ¼ teaspoon salt, or to taste; 2 tablespoons cider vinegar; 2 tablespoons corn oil

Preparation info

3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Bright and sweet, this easy salad can be served relish-style, along with grilled meat, or as a salad course.

Ingredients

About 7 ounces jícama, peeled (see Preparation)
1 navel orange, peel and all pith removed

Americas
Asia
Europe
Mexico
United States
Philippines
Spain
Gluten-free
Central America
South East Asia
Vegan
South America
Mediterranean

Method

Cut jícama into ¼-inch dice.
Cut orange in cubes about the same size; mix in bowl with jícama, onion to taste, and pepper.
Blend chilies, salt, vinegar; add oil and mix. Pour over salad; toss. Cover and refrigerate for an hour or longer.