This salad is as crunchy as it is tangy, which makes it the perfect refreshing complement to any Mexican dish. While the salad is very flavorful, it is not overpowering and can offer freshness and texture to a menu. Feel free to omit the cucumber or substitute radish, carrot, or any other hearty vegetable that won’t wilt after being left to marinate in lime juice.
Recipe information
Yield
serves 6
Ingredients
Preparation
Combine the Vegetables
Step 1
Toss the jicama and cucumber in a large bowl. Juice two of the limes. Add the lime juice, cilantro leaves, and salt and allow to marinate, covered, for 30 minutes at room temperature or in the refrigerator.
Season, Garnish, and Serve
Step 2
Right before serving, sprinkle with the cayenne and taste for seasoning. Add more salt, if necessary and toss.
Step 3
Transfer the salad to a serving bowl. Cut the remaining lime into quarters. Garnish the salad with sprigs of fresh cilantro and extra lime wedges.
Cooking Notes
Step 4
INGREDIENTS
Step 5
Jicama
Step 6
Jicama is a root vegetable that is very commonly found in Mexico. It has a crunchy texture and a very mild, somewhat sweet, flavor. It is used mostly for its texture because its mild taste acts as a blank canvas, absorbing the flavors that surround it.
Step 7
Cucumber
Step 8
Feel free to use whatever type of cucumber you have on hand. I like using the English seedless variety since you can leave the skin on, which will add color to the salad.
Step 9
TECHNIQUES
Step 10
Cutting Jicama
Step 11
Jicama has a very thin skin, but because it is inedible, it must be removed. The best way to do this is with your knife. Just cut off the skin, as you would with a cantaloupe or any other type of melon. You want to remove all the brown skin and be left with just the milky white interior. Once peeled, you can then slice the jicama and cut it into the shape and size of your choice.
Step 12
ADVANCE PREPARATION
Step 13
This salad gets better with time. You can make it the night before—just make sure to keep it in the refrigerator.
