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Fresh Cucumber and Jícama Salad (Ensalada Fresca de Pepino y Jícama) (1976)

May 26, 2014
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Jicama at a market in Taxco, Mexico

Jicama at a market in Taxco, Mexico. 27 March 2010. Public Domain.

Toy López, Ella. Make Mine Menudo: Chicano Cook Book. La Puente, Calif.: Sunburst Enterprises, c1976. P. 60. [TX715.2 .S69 L848 1976]


Looking for a Memorial Day picnic salad that’s just a little more unusual than coleslaw? Consider trying  Ella Toy López’ cucumber and jicama salad below.


Fresh Cucumber and Jícama Salad (Ensalada Fresca de Pepino y Jícama)

  • 2 cups cucumbers rings [sic]
  • 1 cup Jícama (cut in thin strips)
  • 1/2 cup chopped green onions (include tops)
  • 2 tablespoons Jalapeño chiles (minced)
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1/4 cup salad oil
  • 1/2 cup white vinegar
  • 1/2 cup cilantro (chopped)
  • Dash of paprika
  • Salt to taste

Mix cucumbers, Jícama, onions, chiles, salt, sugar in large bowl. Then add vinegar, water and salad oil. Toss gently. Sprinkle with chopped cilantro and dash of paprika. Chill until ready to serve. 

Serves 6-8.

*Sprinkle with lime or lemon juice if desired.
*Serve with favorite salad dressing.
*Few drops of Tabasco sauce adds extra zest. 

*Serve on lettuce leaves and garnish with slices of avocados, tomatoes and hard-boiled eggs.

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