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Emeril Lagasse's jicama orange salad goes great with his piri piri chicken!
Ingredients
  • 2 cups jicama, peeled and diced into 1/2-inch pieces
  • 3 seedless oranges, peeled and cut into sections
  • 2 tbsp freshly squeezed orange juice
  • 1/4 cup finely chopped red onions
  • 3 tbsp finely chopped red bell peppers
  • 3 tbsp chopped fresh cilantro
  • 1/2 tsp salt
  • 3 turns freshly ground black pepper
Preparation
  1. Combine ingredients in a bowl.
  2. Toss until thoroughly blended.
  3. Make a day ahead and store in the refrigerator in an airtight container.
Notes
This recipe is from Emeril's New Orleans Cooking book and will be presented as part of an encore presentation on Memorial Day, May 29, 2006.
This recipe also forms an integral part of Emeril's Piri Piri Chicken, so be sure to make extra!

Jicama is a root vegetable with a fresh, apple-like flavor and texture. It's fat-free and low in calories.
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