Follow these steps for perfect results
jicama
peeled and julienned
navel oranges
peeled and cut into chunks
red bell pepper
cut into bite-size pieces
hothouse cucumber
diced
sweet yellow peppers
sliced
sweet orange peppers
sliced
radishes
thinly sliced
Thai chile peppers
minced
jalapeno pepper
diced
cilantro
chopped
lemon
juiced
ground black pepper
Peel and julienne the jicama.
Peel and chunk the navel oranges.
Cut the red bell pepper into bite-size pieces.
Dice the hothouse cucumber.
Slice the sweet yellow and orange peppers.
Thinly slice the radishes.
Mince the Thai chile peppers.
Dice the jalapeno pepper.
Chop the cilantro.
Juice the lemon.
Combine the jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
Cover the bowl with plastic wrap.
Refrigerate for about 30 minutes to allow flavors to blend.
Expert advice for the best results
Adjust the amount of chili peppers to your desired spice level.
For a sweeter salad, add a drizzle of agave nectar or maple syrup.
Serve immediately for the best texture.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance, but the jicama will soften slightly.
Serve in a colorful bowl or on a platter. Garnish with extra cilantro.
Serve as a side dish to grilled meats or vegetables.
Enjoy as a light and refreshing lunch.
Bring to a potluck or picnic.
Light and refreshing
Adds a tangy complement
Discover the story behind this recipe
Jicama is a popular ingredient in Mexican cuisine, often used in salads and salsas.
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