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Mexican Salad

  • 1 medium red onion, cleaned
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1 small jicama, peeled

Cut onion to fit loosely into SaladShooter® electric slicer/shredder food chamber. Using Slicing Cone, slice onion into mixing bowl. Mix lime juice, salt, and crushed red pepper. Pour over onion and marinate for 1 hour. Onions will turn a vivid pink if allowed to stand longer. Cut jicama to fit easily and loosely into food chamber. Using slicing cone, slice jicama into bowl with onions. Toss salad.
Makes about 4 cups

Note: Sliced carrots or turnips may be used in place of jicama.

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