- About 1 pound jicama, peeled and cut into thin strips
- 2 small-to-medium cucumbers, seeded and cut into thin strips
- Juice of 3 limes
- 1/2 cup lightly packed fresh cilantro leaves
- 1/2 teaspoon salt
- Cayenne, or another hot pepper, to taste
Combine the jicama, cucumbers, lime juice, cilantro and salt in a large bowl and toss well. Cover and refrigerate for at least 30 minutes. Immediately before serving, add cayenne to taste.
Adapted from Simply Mexican. Photo: Girl Cooks World