- 6 small navel oranges
- 1 small red onion, thinly sliced
- 1 cup jicama sticks (3 by 1/2 inches)
- 1/2 cup coarsely chopped cilantro
- Cayenne pepper
How to make this recipe
Working over a bowl, cut in between the membranes to release the orange sections into the bowl; pour off and reserve the orange juice for another use. Toss the orange slices with the onion slices and the jicama, sprinkle with the cilantro and season with salt and cayenne. Cover and refrigerate the salad until chilled, about 2 hours. Serve cold or slightly chilled.
The salad can be refrigerated overnight.