Tangy Jicama Salad

• 1 pound jicama (about 5 inches wide), peeled and cut into thin strips
• 1 English (seedless) cucumber, cut in half lengthwise and sliced vertically into thin strips
• 3 limes
• 1/2 cup lightly packed fresh cilantro leaves, plus sprigs for garnish
• 1/2 teaspoon salt, plus more as needed
• Cayenne pepper

1. Toss the jicama and cucumber in a large bowl.
2. Juice two of the limes.
3. Add the lime juice, cilantro leaves, and salt and allow to marinate, covered, for 30 minutes at room temperature or in the refrigerator.
4. Right before serving, sprinkle with the cayenne and taste for seasoning.
5. Add more salt, if necessary and toss.
6. Transfer the salad to a serving bowl.
7. Cut the remaining lime into quarters.
8. Garnish the salad with sprigs of fresh cilantro and extra lime wedges.
9. INGREDIENTS
10. Jicama
11. Jicama is a root vegetable that is very commonly found in Mexico.
12. It has a crunchy texture and a very mild, somewhat sweet, flavor.
13. It is used mostly for its texture because its mild taste acts as a blank canvas, absorbing the flavors that surround it.
14. Cucumber
15. Feel free to use whatever type of cucumber you have on hand.
16. I like using the English seedless variety since you can leave the skin on, which will add color to the salad.
17. TECHNIQUES
18. Cutting Jicama
19. Jicama has a very thin skin, but because it is inedible, it must be removed.
20. The best way to do this is with your knife.
21. Just cut off the skin, as you would with a cantaloupe or any other type of melon.
22. You want to remove all the brown skin and be left with just the milky white interior.
23. Once peeled, you can then slice the jicama and cut it into the shape and size of your choice.
24. ADVANCE PREPARATION
25. This salad gets better with time.
26. You can make it the night beforejust make sure to keep it in the refrigerator.

jicama, cucumber, limes, cilantro, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/tangy-jicama-salad-380173 (may not work)