Ingredients
1 1 1/2-to-2-pound jicama
Juice of 2 limes
Chile powder to taste
Preparation
Cut jicama in half crosswise. Cut each half into 1/2-inch-thick slices, then cut slices into 1/2-inch-long spears. Trim off skin. Refrigerate until needed.
About an hour before serving, bathe spears in lime juice and sprinkle with chile powder. Serve chilled.
