Makes 4 to 6 servings
- 10 radishes, thinly sliced
- 6 oranges, peeled and cut into segments
- 2 lb jicama, peeled and julienned
- 1/2 red onion, thinly sliced
- 1 cup chopped cilantro
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon tabasco sauce
- Combine the radishes, oranges, jícama, onions, and cilantro. Season with salt, pepper, and Tabasco, and toss gently.
- Refrigerate for at least half an hour to allow flavors to blend.