This sweet and spicy salad is easy to prepare.Serve with LatinPork Back Ribs with Smoky Pineapple-Mango Sauce along withRed Beansand Rice.
Recipe: Jicama and OrangeSalad
1 medium jicama (about 12 ounces), peeledand cut into julienne sticks
2 navel oranges, peeled, halved and sliced
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Fresh cilantro leaves, for garnish
Recipe provided courtesy of Pork: The OtherWhite Meat.
Raw Jicama "Rice" & Orange SpiceIf the Jicama and OrangeSalad recipe was useful and interesting, you can share it with your friends or leave a comment.