Best Chile Dusted Oranges Jícama And Cucumber Recipes

Jicama With Orange, Cucumber, Mango, Red Chile & Lime image

Provided by Ms B.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium jicama, julienned
2 small cucumbers, seeded and sliced
3 seedless oranges, sectioned
1 mango, peeled and sliced
1/3 cup lime juice
3 red jalapeno chiles, cut into rings
2 teaspoons ground red pepper
salt
cilantro, chopped

Steps:

Ensalada Xek (Jicama and Mandarin Orange Salad) image

Provided by Member 610488

Categories Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs jicama, peeled and cut into julienne strips
1 lime
1/4 cup sour orange juice
1 small cucumber, peeled, seeded and coarsely diced
5 mandarin oranges, peeled, sectioned and seeds removed
3 small dried chilies, finely chopped
3 tablespoons cilantro, chopped
salt

Steps:

Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
Toss in a large bowl with the orange juice.
Peel cucumber, seed and dice.
Meanwhile, peel oranges and separate into sections, removing any seeds.
Toss oranges and cucumber with jícama. Add chile and cilantro.
Toss and check for seasonings. Refrigerate until ready to serve.

Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 36.1, Fiber 11.3, Sugar 17.7, Protein 2.9

Orange, Cucumber and Jicama Salad image

Provided by Dancer

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 head romaine lettuce
2 navel oranges, peeled and thinly sliced
1 cucumber, peeled and sliced
1 small red onion, sliced into rings
3/4 cup chopped peeled jicama
1 small red pepper, seeded,de-ribbed,and diced
1/3 cup olive oil or 1/3 cup canola oil
3 tablespoons white wine vinegar
1/2 teaspoon crumbled dried oregano
salt & freshly ground black pepper

Steps:

Chile-Dusted Oranges, Jícama, and Cucumber image

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 4

4 navel oranges
1 small jicama (1 lb), peeled and quartered lengthwise
1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise
Cayenne to taste

Steps:

Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.
Serve with remaining orange wedges.