Source: National Pork Board

Crunchy jicama tossed with cucumber, orange, and radishes in a tangy lime dressing.

Servings

1 Jicama, fresh, medium , about one pound
2 small cucumber, peeled , seeded and sliced into 1/4-inch slices
3 medium oranges , peeled, halved and sliced (seeds removed)
8 Radishes, fresh , thinly sliced
0.33 cup fresh lime juice (2 limes)
1 pinch salt
2 tsp ground red pepper (cayenne) (to taste)
0.33 cup fresh cilantro , chopped

1 Peel jicama and cut in half, then slice into 1/4-inch thick slices and cut slices in half diagonally.
2 Toss jicama with cucumbers, oranges, radishes and lime juice. Season to taste with salt.
3 Arrange on a serving platter, sprinkle with red pepper and garnish with cilantro. Serve immediately.

Jicama (pronounced HEE-kah-mah) is a large, crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the "Mexican potato". Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles.