Jicama-Cucumber Salad

• 1 jicama
• 1 small cucumber, unpared
• 12 cup mild red onion, thinly slivered
• 2 tablespoons fresh lime juice
• 12 teaspoon lime peel, grated
• 1 garlic clove, minced
• 14 teaspoon salt
• 18 teaspoon dried arbol chile, crumbled
• 3 tablespoons olive oil

1. Pare jicama, cut lengthwise into 8 wedges.
2. Cut wedges crosswise into 1/8 inch thick slices.
3. Cut cucumber lengthwise in half.
4. Scoop out and discard seeds.
5. Slice cucumber into 1/8 inch thick slices.
6. Combine jicama, cucumber, and onion in large bowl, toss lightly to mix.
7. Combine lime juice, peel, garlic,salt,and chili in samll bowl.
8. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
9. Pour dressing over salad.
10. Toss lightly to coat.
11. Cover and refrigerate 1 to 2 hours to blend flavors.
12. Serve in a letture-lined salad bowl.
13. Garnish with red onion slivers and lime wedges if desires.

jicama, cucumber, red onion, lime juice, lime peel, garlic, salt, dried arbol chile, olive oil

Taken from www.food.com/recipe/jicama-cucumber-salad-251267 (may not work)