Recipe - Jicama Orange Salad

1 small Jicama; about 10 ounces
Three fourths cup Fresh orange juice
1 tablespoon Rice wine vinegar; (1 to 2)
Salt and Cayenne pepper
3 Navel oranges (or ruby
grapefruit)
3 Radishes; thinly cut or sliced up
(optional) (3 to 4)
Cilantro sprigs

Peel the Jicima and cut into thin slices, then into strips. Place in small
bowl and toss with orange juice. Add the vinegar, 1/8 teaspoon salt, and a
few pinches of cayenne. With a sharp knife, trim top and bottom from the
orange and remove the peel and pith down to the flesh. Remove each section
from the inner membrane by slicing between the section membrane and fruit
to remove wedges. Toss with the jicima, then season to taste with salt and
cayenne. Allow the salad to sit a few minutes before serving. Garnsih with
radish slices and sprigs of cilantro.

Originally posted on the Fatfree list

From: Ellen C. Rakes ellen@brakes.elekta.com

Recipe by: Field of Greens, New Vegetarian Posted to Digest
eatlf.v097.n187 by "Ellen C." ellen@elekta.com on Jul 24, 97