This recipe originally called for tequila to be mixed with the lime-juice, but it is just as good without. It’s a good dish to serve at a party, and kids seem to like it too.
For the chili powder, I left the amount blank, because it really depends on the type you are using and your personal “spicy” preference. I use chipotle chili powder (not technically raw), and usually put around 1/2 tsp.
1 pound jicama
3 tablespoon lime juice
2 teaspoon sea salt
chili powder, to taste
Wash radishes, trimming the tails, but leaving the greens.
Peel jicama and carrots, and cut into 1/2inch strips.
Arrange veggies on plate with two small bowls.
Pour lime juice into one of the small bowls, and mix the salt and chili powder in the other.
To serve, dip the veggie into the lime juice, and then the salt/chili and enjoy!