Saturday, January 29, 2011

Confetti Salad

Have you ever had a jicima? Surprisingly, many people have not.  It looks sort of like an overgrown radish or turnip and has a wonderful delicate, bright flavor.  Jicima is often used in Mexico to compliment spicy dishes and it is not hard to see why.  The acidity of the jicima would do a nice job at cutting through some of the spicy dishes served in Mexico.
















I cannot take responsibility for this recipe as I found it on the Simply Recipes website. I changed the name as when I was making it I couldn't help thinking about confetti with all the beautiful colors in there.  I followed the recipe almost exactly since I do not have a lot of experience with jicima.  Now that I have done this I will definitely experiment with different flavor combinations, with jicima as the centerpiece.

Confetti Salad

1 large jicima, peeled and julienned finely
1/2 red bell pepper finely diced
1/2 yellow pepper finely diced
1/2 English cucumber seeded and finely diced
1/2 red onion finely chopped
1.2 orange, peeled sliced into rounds and sectioned to the smallest amount possible
1/2 cup cilantro chopped finely
1/3cup fresh lime juice
Pinch of paprika
Cayenne pepper to taste
Salt to taste

Toss together in a large bowl the jicima, peppers, cucumber, red onion, orange and cilantro. Pour in lime juice and season with paprika, cayenne and salt. Toss.

Wait about half an hour for flavors to develop before serving.

1 comment:

  1. I've had jicama but I've never cooked with it myself. This salad looks really great (always looking for interesting "raw" dishes) Bookmarked!

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