July 20, 2016
1 small head jicama, peeled and cut into 3-inch x ¼-inch strips
2 English cucumbers, halved, seeded and cut into 3-inch x ¼-inch strips
Juice of 2 fresh limes
1 teaspoon pure chile powder (such as New Mexico or ancho)
1 ½ teaspoons kosher salt
Combine the jicama and cucumber in a large bowl, add the lime juice, chile powder and salt and toss to combine. Arrange the vegetables on a platter and serve immediately, or cover and chill in the refrigerator for up to 8 hours.