Arrange the jicama on a platter and douse with the lime juice. Sprinkle with chile powder and salt and serve. Advance Preparation: The jicama can be tossed with the lime juice, chile powder, and salt in a bowl and refrigerated for several hours before arranging on a platter. Cover with plastic so the jicama doesn't dry out. Sliced jicama can also be held in a bowl of water in the refrigerator for a couple of days.
Per Portion: Calories 12, Fat .05g, Saturated 0, Cholesterol 0, Protein 0, Carbohydrate 3g, Fiber 0, Sodium 2mg.
Serves 12

From: MEXICAN LIGHT by Martha Rose Shulman, © 1996, used with permission of Bantam Books.
Posted By:the CompuCook website at
Post Date: 2/2/98