Jicama Appetizer with Red Chile and Lime

Submitted by: Courtney
Recipe by: Adapted from a Cooking Light Recipe

• 1 medium jicama (about 1 pound)
• 3 navel oranges, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices (about 1 1/2 cups)
• 2 small cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 cups)
• 1/2 cup thinly sliced radishes
• 1/3 cup fresh lime juice
• 2 teaspoons dried ground guajillo chile or hot chili powder
• 1/2 teaspoon salt
• 1/3 cup coarsely chopped fresh cilantro

Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

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