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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Toss in a large bowl with the orange juice. | 3. Peel cucumber, seed and dice. | 4. Meanwhile, peel oranges and separate into sections, removing any seeds. | 5. Toss oranges and cucumber with jícama. Add chile and cilantro. | 6. Toss and check for seasonings. Refrigerate until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jicama	1 1/2		peeled cut	68.4	15.876	1.296	0.162
lime	1			-	-	-	-
orange juice	1/4	cup	sour	27.9	6.4479999999999995	0.434	0.124
cucumber	1		peeled seeded diced	-	-	-	-
mandarin orange	5		peeled sectioned	774.7376	195.0	11.8403	4.5315
chilies	3		chopped	-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.