April 8, 2009

Jicama Salad with Cilantro and Chiles

Jicama Salad with Cilantro and Chiles

This is the most crisp, refreshing, light, perfect-for-summer dish ever! The flavors of each and every ingredient in this Mexican-inspired salad stand out but work so well together at the same time. Jicama is the star of this dish, a sort of cross between cucumber and apple in flavor and texture. It's crisp, crunchy, mild, and juicy. Next comes the cucumber, adding a subtle sweetness and extra crunch. Sliced red onion adds more sweetness, but a spicy pungent flavor as well. Sweet and juicy oranges perhaps add the true essence of summer and refreshment. I also didn't bother supreming these as the recipe suggests; instead, thinly sliced rounds (still remove the peel and pith) substituted just fine. A hefty handful or so of chopped cilantro adds a spicy herbal flavor, and just a bit of minced jalapeno adds a very subtle bite. All of this is tossed in a lime juice-sugar-olive oil dressing, then chilled until cold. This should be the side to every heavy, grease-laden Mexican dish you eat from now on! The lightness and crispness will do wonders for your taste buds and palate. I can imagine eating this dish with a side of chips and guacamole and a mango margarita...while lounging poolside in the hot summer sun...

Make again? Hell yes! Not only is the taste amazing, but it's healthy...and I feel so healthy eating it. Yay for fruits and veggies!



Jicama Salad with Cilantro and Chiles
Vegetarian Times, November/December 2005

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