Try this Jicama Orange Salad recipe, or contribute your own.Suggest a better description
Peel the Jicima and cut into thin slices, then into strips. Place in small bowl and toss with orange juice. Add the vinegar, 1/8 teaspoon salt, and a few pinches of cayenne. With a sharp knife, trim top and bottom from the orange and remove the peel and pith down to the flesh. Remove each section from the inner membrane by slicing between the section membrane and fruit to remove wedges. Toss with the jicima, then season to taste with salt and cayenne. Allow the salad to sit a few minutes before serving. Garnsih with radish slices and sprigs of cilantro. Originally posted on the Fatfree list >From: Ellen C. Rakes
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|Serving Size: 1 Serving (895g)|
|Recipe Makes: 1|
|Calories from Fat: 10 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 29.3mg||1 %|
|Potassium 1440mg||38 %|
|Total Carbohydrate 92.3g||27 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 64.6g|
|Protein 7.1g||10 %|
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Calories per serving: 382
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