Mexican Cucumber Hikama Salad – A Detailed recipe cooking. 
Photo of the dish:Anna Williams Time: 20 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium-sized Mexican cucumbers (chayote), peel and cut into thin slices
- 1 – 1/2 red jalapenos, thinly cut into rings, remove seeds
- Half hikama tuber, peel, chop along, then cut into strips with crosswise movements
- 5 pieces. medium-sized carrots, thinly sliced
- 1/2 tsp coarse salt
- 1 tbsp. l vegetable oil
- 1/3 Art. fresh lime juice
Recipes with similar ingredients: lime juice, carrots, peppers chili, jalapenos, mexican cucumber
Recipe preparation:
- Mix lime juice, vegetable oil, pepper in a salad bowl jalapenos and salt. Add vegetables. Cover and refrigerate for 4 hours
