Jicama Salad (Dayleen Westover) 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)2.1/2 red bell pepper, finely diced 1/2 yellow bell pepper, finely diced 1/2 green bell pepper, finely diced 1/2 cup chopped red onion 1/2 a large cucumber, seeded, chopped 1 navel orange, peel cut away, sliced crosswise, then each round quartered 1/2 cup chopped fresh cilantro 1/3 cup lime juice Pinch of cayenne Pinch of paprika Salt
Directions Combine all ingredients in a large bowl. Mix well.
Salad is better if allowed to sit for at least 1/2 hour.
Tangerine and Jicama Salad with Garlic and Cilantro (Michelle Armstrong) 4 or 5 tangerines, peeled and sectioned equal amount of cubed jicama (eyeball it) handful of fresh cilantro leaves, chopped pinch of sea salt fresh ground black pepper pinch of crushed red pepper dressing to taste (recipe follows)
Combine tangerine pieces and jicama in a bowl or on a plate. Sprinkle with cilantro, salt, pepper, and crushed red pepper. Top with a few spoonfuls of Tangerine Garlic Dressing. Serves one or two.
Tangerine Garlic Dressing
1/4 C. fresh squeezed tangerine juice 1/4 C. extra virgin olive oil 1 clove garlic, minced