Yucatecan Jicama Salad

Name: Yucatecan Jicama Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 small jicamas or 1 large one (about 1/1/2 pounds); 1 heaped tablespoon finely chopped cilantro; Salt to taste; ½ cup Seville orange juice or a substitute (see substitute below); 1 large sweet orange (I ended up using 2 small ones, and it was quite pretty)

3 steps

Prep:10min

from The Essential Cuisines of Mexico by Diana Kennedy

Updated at: Thu, 17 Aug 2023 10:34:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories60.6 kcal (3%)

Total Fat0.2 g (0%)

Carbs14.3 g (6%)

Sugars7.1 g (8%)

Protein1.1 g (2%)

Sodium197.6 mg (10%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2jicamas

small, or 1 large one

1 heaped tablespooncilantro

finely chopped

salt

to taste

½ cupSeville orange juice

or a substitute

1orange

large, sweet, I ended up using 2 small ones, and it was quite pretty

Instructions

Step 1

Peel the jicamas with a potato peeler, cut them into 1/4 -inch cubes, and put into a nonreactive bowl. Add the cilantro, salt, and orange juice and set aside to season for at least one hour. (Note from Emily: I also gently tossed the mixture occasionally.)

Step 2

Peel and thinly slice the orange. Serve the salad topped with the orange slices. (Note from Emily: I also sprinkled a bit of flakey sea salt over it all.)

Seville Orange Juice Substitute

Step 3

Mix together 1 teaspoon grapefruit or green Meyer lemon rind, 2 tablespoons fresh orange juice, 2 tablespoons grapefruit of ripe Meyer lemon juice, and 4 tablespoons fresh lime juice.