Halloween
Ingredients (8)
- 1 pound jicama
- 1 medium lime
- 2 medium oranges
- 1 medium red bell pepper, cored, seeded, and thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro
- 1 medium jalapeño, stemmed and finely chopped
- Kosher salt
- Freshly ground black pepper
Nutritional Information
- Calories90
- Fat0.34g
- Saturated fat0.06g
- Trans fat0g
- Carbs21.69g
- Fiber8.46g
- Sugar9.82g
- Protein1.96g
- Cholesterol0g
- Sodium6.94mg
- Nutritional Analysis per serving (4 servings) Powered by
This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.
Instructions
- 1Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
- 2Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
- 3Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
-
4Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface.
![]()
Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. ![]()
Working over the bowl of jicama, slice between the membranes to release the segments or supremes_. !{display:block;margin-top:.5em;}/assets/2011/06/challah_french_toast3.jpg! Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange). - 5Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.
Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. 
Working over the bowl of jicama, slice between the membranes to release the segments or supremes_. !{display:block;margin-top:.5em;}/assets/2011/06/challah_french_toast3.jpg! Discard the membrane and peels. (Chef Michael Symon demonstrates