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Jicama with Chili Salt





Yields
Makes 8 to 10 servings

We discovered this simple appetizer in Mexico; jicama, now grown in the West, has since added crunch to many of our recipes.

 1 tablespoon salt
 1/4 to 1/2 teaspoon chili powder
 1 jicama (1 1/2 to 2 lb.)
 1 or 2 limes
Step 1
1

Mix salt with chili powder to taste. Place in a small, shallow bowl.

Step 2
2

Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.

Step 3
3

Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.

Step 4
4

To eat, rub jicama with lime, then dip in chili salt.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 26Calories from Fat 3.5
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 662mg28%
Total Carbohydrate 6.3g3%

Dietary Fiber 3.1g13%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.