December 2005 If you have never had jicama you have to give it a try.  I've seen it at all the local grocery stores. So I'm still trying to deal with not being in the Southwest on vacation. This reminded me of it. The recipe is slightly adapted from a Mexican cooking section in the latest issue of Vegetarian Times. Jicama Salad with Cilantro and Chiles Jicama is a round, tan-skinned root vegetable (often found in the exotic produce section of supermarkets, but it isn't usually expensive). It has a crisp, fresh, slightly sweet taste (think water chestnuts) and is a natural with cucumber. 1/4 cup fresh lime juice 2 Tbsp olive oil (or less) 2 tsp sugar 1/2 tsp salt 1/4 tsp hot pepper sauce 4 oranges 1 large jicama, peeled and julienned (about 3 cups) 2 medium cucumbers, peeled and sliced into rounds (about 3 cups) 1 medium- sized red onion, thinly sliced 1 cup coarsely chopped cilantro leaves 1-2 jalapeno peppers, finely chopped Whisk together lime juice, oil, sugar, salt and hot pepper sauce in a large bowl. Trim and peel pith from oranges. Cut in half lengthwise, and then slice into thin half-moons. Add orange slices and remaining ingredients to dressing. Toss to coat. Season to taste with salt and pepper. Cover and chill one hour or overnight. Serve on a bed of lettuce, garnished with additional orange slices if desired. Makes 8 servings (about 1 cup, not counting lettuce): Calories: 100 Protein: 2 grams Fat: 3 grams Carbohydrate: 17 grams Fiber: 5 grams Sodium: 155 mg Cholesterol: 0 Slightly adapted from Vegetarian Times Nov/Dec 2005 www.vegetariantimes.com Archived Recipes Copyright 2002-2005 - Lisa Merrill