Jicama Salad

  • 1 medium jicama (about 1 lb)
  • 2 small cucumbers
  • 3 seedless oranges
  • 6 red radishes or 1 medium watermelon radish
  • Juice of 2 limes
  • 1-2 tsp ancho chili powder
  • 1/2 cup or more chopped fresh cilantro
  • Salt, to taste

Peel the jicama and cut in half.  Cut each half into 1/4” slices and then into matchsticks.  Slice cucumbers in half lengthwise, remove seeds and slice into 1/4” slices.  Using a sharp paring knife, cut the rind and pith from the oranges.  Separate each segment from the membrane and combine with jicama and cucumbers in a large bowl.  Trim the red radishes, slice thinly, add to bowl.  If using a watermelon radish, trim off ends, peel off the outer skin using a vegetable peeler.  Cut in half, cut each half in 1/4” slices and then into matchsticks.  Add to bowl.  Toss with lime juice, cover and let marinate for 20 minutes, then salt to taste.  To serve, place on a platter along with any juices, dust with the ancho chili powder and sprinkle with chopped cilantro.