Jicama, Orange and Cucumber Salad with Lime and Chili

What you need

• 500 g (1 lb) jicama, 1 medium
• 2 oranges
• 1 cucumber, about 250 g (9 oz)
• 2 limes, juiced, about 60 ml (1/4 cup)
• 1 tsp chili powder, pure ground red chile, plus extra for serving
• 1/2 tsp fine salt
• 1 handful fresh cilantro, leaves roughly chopped

Method

Restated from the original video

1. 1

   Cut the top and bottom off the jicama. Peel it with a knife, taking off the thick fibrous skin and the layer under it.

2. 2

   Slice the jicama into sticks about 6 mm (1/4 in) thick and 6 cm (2 1/2 in) long. Put them in a large bowl.

3. 3

   Peel the cucumber, halve it lengthwise and scoop out the seeds with a spoon. Cut the halves into thin half-moons and add to the bowl.

4. 4

   Cut the peel and white pith off the oranges. Cut out each segment between the membranes over the bowl, so the juice drips in. Squeeze the leftover membranes over the bowl too.

5. 5

   Add the lime juice, chili powder and salt. Toss gently until everything is evenly coated.

6. 6

   Chill for 15 min. The jicama stays crunchy and takes on the flavor of the dressing.

7. 7

   Scatter over the cilantro, toss once more and taste for salt and lime. Serve cold, with a light dusting of chili powder on top.

Imported from runningtothekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.