Jicama noodles with citrus dressing
2 medium, Cara Cara or blood oranges
Fresh lime juice
Fresh lemon juice
Extra virgin olive oil
1 pound(s), peeled and spiralized (or very thinly sliced with a vegetable peeler or knife)
Uncooked red onion(s)
½ small, very thinly sliced
Chopped red hot chili peppers
1 Tbsp, or thinly sliced (optional)
¼ cup(s), fresh, roughly chopped
- Cut off top and bottom ends of each orange, slicing just far enough to expose fruit beneath pith. Squeeze juice from orange ends into a bowl (you should have about 2 Tbsp); discard ends. Stand each orange on your cutting board with a cut side down to steady it. Slice off remaining peel and pith; discard. Cut each peeled orange into thin rounds; set aside.
- Add lime and lemon juices to bowl with orange juice; whisk in oil, salt and cayenne. Add jicama, onion and chile pepper (if using); toss well to combine with dressing.
- Transfer dressed jicama mixture to a serving bowl; top with reserved orange slices and cilantro. Serve immediately.
- Serving size: 1 1/2 c