The MZ Blog

Oaxacan Holiday Menu: Jicama Salad with Chile and Lime

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So, you might notice that chile and lime are included in just about every recipe in this collection. All you need is a little salt, chile and lime to season up any old tasteless, watery thing … like jicama. Just kidding, jicama is the new cucumber. Crunchy, refreshing and adaptable, it serves as a fresh contrast to something rich when served as a snack or appetizer.

We tested out a couple different versions of this and loved both so wanted to include them here. The first is the classic preparation, which you will often be served in a restaurant or home in Oaxaca while you await the main course. The second is adapted for extra color and flavor, and would be best served alongside a cooked dish or as a plated appetizer.

Photographs and Styling by Sasha Swerdloff of the Tending the Table Blog and Hannah Aronowitz.

 

Classic Jicama with Chile and Lime

 

WHAT YOU’LL NEED:

1 jicama

juice from 1 lime

1/2 teaspoon chile powder

1/2 teaspoon of salt

 

HOW TO MAKE IT:

Slice the jicama into large french-fry-sized sticks, large enough to eat with your fingers. Place vertically into a bowl, for ease in eating.

Squeeze the lime juice over the top and sprinkle salt and chili powder on top.

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Tri-color Jicama Salad

Serves 4

WHAT YOU’LL NEED:

2 large carrots

1 jicama

juice from 2 limes

½ cup chopped cilantro

½ teaspoon chili powder

½ teaspoon flaky salt

 

HOW TO MAKE IT:

Peel and slice the carrots and jicama into sticks about 3 inches long and ½ inch thick.

Place the vegetables in a bowl with the lime juice, cilantro, chili powder and salt and toss to combine.

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¡Buen Provecho!

The post Oaxacan Holiday Menu: Jicama Salad with Chile and Lime appeared first on Manos Zapotecas.

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