Jicama Salad with Asian Pear

Crisp, spicy, sweet and refreshing.

By / Photography By Elizabeth Barry | September 15, 2017

Ingredients

  • 1 medium-sized jicama, peeled, halved then cut into slim fingers about 2½ inches long—about 6 cups yield
  • 1 Asian pear, peeled, quartered and sliced ¼-inch thick
  • 1 small red onion, thinly sliced—about ½ cup (pickled onion is good too)
  • 2 Valencia oranges, peeled and sections cut out of the membranes
  • Juice of 1 orange
  • Juice of 2 limes
  • 1 teaspoon salt
  • 2–3 teaspoons ground red chile (medium-hot or to taste)
  • 2 cups loosely-packed cilantro leaves, coarsely chopped

Preparation

Mix jicama, pear, onion and oranges in a large bowl. Stir together the citrus juices, salt and chile powder. Pour over salad, mix well, then add cilantro leaves. Taste for seasoning and add more salt, chile or lime juice as needed.

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Ingredients

  • 1 medium-sized jicama, peeled, halved then cut into slim fingers about 2½ inches long—about 6 cups yield
  • 1 Asian pear, peeled, quartered and sliced ¼-inch thick
  • 1 small red onion, thinly sliced—about ½ cup (pickled onion is good too)
  • 2 Valencia oranges, peeled and sections cut out of the membranes
  • Juice of 1 orange
  • Juice of 2 limes
  • 1 teaspoon salt
  • 2–3 teaspoons ground red chile (medium-hot or to taste)
  • 2 cups loosely-packed cilantro leaves, coarsely chopped
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