Orange and Jicama Salad

 • Heat Index: Mild

Christmas Eve is when this salad is traditionally served. 
It's a cooling side dish with hot and spicy entrées, 
but real chileheads can put a shaker full of chile powder 
on the table and add more to their portions.


1 medium jicama
4 seedless oranges
1/4 teaspoon salt
Dash of chile powder


1. Peel the jicama with a potato peeler, 
cut into slices and then cut the slices into strips.
2. Peel the oranges, then cut off the outside membrane 
and divide into sections catching the juice 
in the salad bowl as you go.
3. Toss the jicama and oranges together, 
season with salt and refrigerate for 30 minutes. 
Serve in decorative salad bowls 
with a dash of chile powder on top.