Jícama Salad with Chile and Lime

This flavorful crunchy salad goes well with Mexican and Southwestern-themed meals. Jicama (pronounced HEE-kah-mah) is a large, crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the 'Mexican potato'. Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles.

Recipe Ingredients:

1 medium jícama, about one pound
2 small cucumbers, seeded and sliced into 1/4-inch slices
3 seedless oranges, peeled, halved and sliced
8 radishes, thinly sliced
1/3 cup lime juice (2 limes)
Salt to taste
1 to 3 teaspoons ground red chile*
1/3 cup chopped fresh cilantro

Cooking Directions:

1. Peel jícama, cut in half, then slice 1/4-inch thick; cut slices in half diagonally. Toss jícama with cucumbers, oranges, radishes and lime juice. Season to taste with salt.
2. Arrange on a serving platter, sprinkle with chile and garnish with cilantro. Serve immediately.

Makes 8 servings.

*Check Mexican markets for ground red chile. Substitute cayenne pepper (for a fiery hot flavor) or chili powder (for a milder flavor) if ground chile is not available.

Recipe provided courtesy of National Pork Board.