Search for anything:

Tangy Jicama And Red Onion

mexican, side dishes

1/2 red onion; thinly sliced
1 jicama (12 oz)
1/2 teaspoon grated orange rind
1/2 cup orange juice
3 tablespoons vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano

In bowl, pour boiling water over onion; let stand for 10 minutes. Drain and return to bowl. Peel and cut jicama into thin strips; add to onion along with orange rind and juice, vinegar, parsley, salt and oregano. Cover and refrigerate for at least 1 hour or for up to 2 hours.

Contributor: Canadian Living Magazine, February, 2000

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU