Cape Gazette

Thai Monkey Jicama Salad

By PEPPERS | Jul 21, 2013


1 large jicama, peeled and julienned

2 navel oranges, peeled and cut into


1 large red bell pepper, cut into bite-size pieces

1/2 hothouse cucumber, diced

3 small sweet yellow peppers, sliced

2 small sweet orange peppers, sliced

4 radishes, thinly sliced

3 Thai chile peppers, minced

1/2 jalapeno pepper, diced

1/2 bunch cilantro, chopped

1 lemon, juiced

2 teaspoons Thai Monkey Hot Sauce

ground black pepper to taste


Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, Thai Monkey Hot Sauce and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

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