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Categories: Appetizers, Salads, Vegetarian

Ensalada Playa Los Gatos

Ensalada Playa Los Gatos
Stefano Paltera / For The Times

The jalapenos aren't hot enough, Bert Fields says, shaking his head. Nice green color, but too mild, he notes as he eats a slice he's had marinating all afternoon in lime juice, sugar and salt. "I don't like pain," he ... Read more

Total time: 30 minutes, plus 2 hours marinating time | Serves 12
  • 1 large jicama
  • 4 carrots
  • 2 long English (hothouse) cucumbers
  • 2 red onions
  • 2-4 peeled, seeded and chopped jalapeno peppers
  • 1/2 cup lime juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/3 cup coarsely chopped cilantro

Step 1Peel the jicama and cut it into 3-inch-long strips that are about one-quarter-inch wide and thick. Repeat with the carrots. Peel and seed the cucumbers, then cut into strips that are about the same size. Peel the onions, quarter lengthwise, then cut into quarter-inch strips.

Step 2Place the sliced vegetables in a large serving bowl. Add the jalapenos (amount depends on desired heat). Toss to combine thoroughly.

Step 3Mix together the lime juice, sugar and salt. Pour over the vegetables and toss. Refrigerate, turning occasionally, for at least two hours.

Step 4Add the cilantro, toss and serve. Serve as finger food before dinner, or add to fajitas, or both.

Each serving:
66 calories; 2 grams protein; 16 grams carbohydrates; 6 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 207 mg. sodium.
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