Tangy Jicama Salad

Name: Tangy Jicama Salad
Yield: serves 6
Ingredients: 1 pound jicama (about 5 inches wide), peeled and cut into thin strips; 1 English (seedless) cucumber, cut in half lengthwise and sliced vertically into thin strips; 3 limes; 1/2 cup lightly packed fresh cilantro leaves, plus sprigs for garnish; 1/2 teaspoon salt, plus more as needed; Cayenne pepper

December 9, 2011

This salad is as crunchy as it is tangy, which makes it the perfect refreshing complement to any Mexican dish. While the salad is very flavorful, it is not overpowering and can offer freshness and texture to a menu. Feel free to omit the cucumber or substitute radish, carrot, or any other hearty vegetable that won’t wilt after being left to marinate in lime juice.

Recipe notes

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