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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Crisp and almost, but not quite apple-like in flavor, jicama gives slaw a fresh taste and a nice crunch. A chile-lime vinaigrette really sets off the flavors of the vegetables and makes this a wonderful salad to serve with barbecue or spicy entrees. Use a box grater or the grater blade of a food processor to prepare the jicama and carrot.
Yield: 4 servings
2 cups coarsely grated jicama (1 large or 2 medium) 1 cup diced thin-skinned cucumber, such as English (hothouse) or Armenian 2 scallions, including tops, thinly sliced 1½ teaspoons salt, or to taste ¼ cup extra-virgin olive oil 2 Tablespoons fresh lime juice 2 Tablespoons cider vinegar 1 teaspoon pequin quebrado *link
1. Place the jicama, carrots, cucumbers, and scallions in a large chilled bowl. Sprinkle with the salt and toss to combine
2. In a small bowl, whisk the olive oil, lime juice, vinegar, and ½ teaspoon of the pequin quebrado together until combined. Drizzle the dressing over the vegetables and toss to mix well. Taste, and adjust the seasonings as needed. Then garnish with the remaining ½ teaspoon pequin quebrado