Recipe by Lindsey Pfeiffer
"I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!"
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jicama, peeled and julienned
navel oranges, peeled and cut into chunks
red bell pepper, cut into bite-size pieces
hothouse cucumber, diced
sweet yellow peppers, sliced
sweet orange peppers, sliced
radishes, thinly sliced
Thai chile peppers, minced
jalapeno pepper, diced
ground black pepper to taste
I made this recipe with a few substitutions: I had no navel oranges so used a can of mandarin oranges. I also had red bell pepper and 1 orange and 1 yellow anaheim and 1 jalapeno. Everything else was the same. It made for a gorgeous salad and was quite delish! Served it with my homemade tortilla soup. It was perfect and even better the next day.
This is GREAT! Crunchy and fresh, and perfect with a warm spicy dish, or it would be great with some grilled chicken for a summer dinner. I did add fresh grated citrus zest on top and that made it. We couldn't find the Thai chiles and substituted all jalapeno. Also, don't skimp on the black pepper! This is SPICY - not for the tame palate.
We paired this with burgers, and it provided great balance. This salad has a fantastic, simple flavor, and it's beautiful. I recommend adding a splash of oj and red wine vinegar if you like your salad with a little dressing.
This recipes makes enough for an army--I used half a large jicama and adjusted the other ingredients to try to cut it in half. But it still made an enormous bowlful. Also, I used just one Thai chile and half a jalapeno and--wow!--it had quite a kick. But still I love the contrasting textures and flavors in this salad and highly recommend it as a perfect summer side dish. Great with grilled food. We had it with the season's first Copper River salmon. Refrigerate the leftovers and happily serve the next day.
I did not use the bell r sweet peppers as I had a dinner guest who does not like them. I added a couple of avocados instead. It was delicious with the avocados, so i am sure it would be fantastic with the peppers.
I served this with Mexican Baked Fish and some grilled zucchini. It was a wonderful combination! I will definitely make it again!
Pretty good, but kind of dry. Maybe more oranges or some kind of dressing would help.
* Percent Daily Values are based on a 2,000 calorie diet.
Refreshing Sweet and Spicy Jicama Salad (Vegan)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 5
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