Ensalada Playa Los Gatos

Recipe Ingredients

1 cup	237ml	Jicama (large)
4		Carrots
2		Long English (hothouse) cucumbers
2		Red onions
2		Jalapeño peppers - (to 4) - seeded, chopped
1/2 cup	118ml	Lime juice
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Salt
1/3 cup	5.3g / 0.2oz	Coarsely-chopped cilantro

Recipe Instructions

Peel the jicama and cut it into 3-inch-long strips that are about one-quarter-inch wide and thick. Repeat with the carrots. Peel and seed the cucumbers, then cut into strips that are about the same size. Peel the onions, quarter lengthwise, then cut into quarter-inch strips.

Place the sliced vegetables in a large serving bowl. Add the jalapeños (amount depends on desired heat). Toss to combine thoroughly.

Mix together the lime juice, sugar and salt. Pour over the vegetables and toss. Refrigerate, turning occasionally, for at least two hours.

Add the cilantro, toss and serve. Serve as finger food before dinner, or add to fajitas, or both.

This recipe yields 12 servings.

Each serving: 66 calories; 2 grams protein; 16 grams carbohydrates; 6 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 207 mg. sodium.

Source:
The Los Angeles Times, 10-29-2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.