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Chile de Arbol Salad

Monday, 26 May 2008


Jicamas are a bulbous root vegetable with thin brown skin and a crisp, crunchy, sweet flesh rather like a water chestnut. In Mexico, jicamas are a popular snack food sold by street vendors who cut them into sticks, douse them with lime juice, and sprinkle them with chile. Sometimes called a Mexican potato, it’s good both raw and cooked, although it is usually served raw as an appetizer or in salads such as this one. This spicy salad dressing goes well with a number of fruits and vegetables so experiment with your own combinations,.


At a glance
New Mexican
Cooking Method
No Cook
Heat Level
De Arbol
Side Dish
4 to 6

 For the Dressing:

  • 2 tablespoons orange juice, fresh preferred

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon white wine vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon ground chile de Arbol

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

For the Salad:

  • 2 oranges, peeled and sectioned

  • 1 small grapefruit, peeled and sectioned

  • 1 small jicama, peeled and cut into 2 by ½-by-1/4 sticks

  • 1/2 small red onion, thinly sliced, and separated into rings

  • 1/4 cup pine nuts, lightly toasted

  • Garnish: Chopped fresh cilantro


In a bowl, combine all the ingredients for the dressing, except the oil, and allow to sit for 30 minutes to blend the flavors. Whisk in the oil in a slow stream and mix until creamy.

In a large serving bowl, combine the fruits, jicama, and onion, and drizzle the dressing over the top., and toss to mix. Sprinkle the nuts over the top, garnish with the cilantro and serve.



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