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Jicama & Cucumbers with Chile & Lime
1/2 small jicama, about 8 ounces
2 cucumbers
1 jalapeno chile, seeded and finely chopped
grated zest and juice of 2 limes
salt
Peel jicama and cut into bite sized cubes.
Peel cucumbers if they've been waxed; otherwise score with a fork, then quarter them lengthwise and dice into cubes. If they're very mature, scrape out and discard the seeds first.
Toss everything together and taste for salt and lime.
Refrigerate until very colde, or serve right away on little plates with toothpicks or small forks.
Vegetarian Cooking for Everyone, p. 111
1/2 small jicama, about 8 ounces
2 cucumbers
1 jalapeno chile, seeded and finely chopped
grated zest and juice of 2 limes
salt
Peel jicama and cut into bite sized cubes.
Peel cucumbers if they've been waxed; otherwise score with a fork, then quarter them lengthwise and dice into cubes. If they're very mature, scrape out and discard the seeds first.
Toss everything together and taste for salt and lime.
Refrigerate until very colde, or serve right away on little plates with toothpicks or small forks.
Vegetarian Cooking for Everyone, p. 111