Jicama and Orange Salad

Jicama and Orange Salad

   1 large jicama

   1 English cucumber

   4 medium navel oranges

   3 to 4 limes

   1 cup packed fresh cilantro leaves, coarsely chopped

   1 tablespoon olive oil

   1/4 teaspoon red pepper flakes

   Salt and pepper

1. Using a sharp knife, trim top and bottom of jicama and generously peel tough brown skin.
2. Cut jicama into matchstick-size pieces; you should have about 8 cups.
3. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-in.-thick half-moons.
4. With knife, cut peel and white pith from oranges and discard.
5. Cut each orange crosswise into 1/4-in. rounds; cut each round in half and transfer to large bowl.
6. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
7. To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, red pepper flakes, pepper, and salt.
8. Toss well. Serve immediately or refrigerate up to 4 hours