Vegetable Cucuruchos with Chile de Árbol Vinaigrette

Name: Vegetable Cucuruchos with Chile de Árbol Vinaigrette
Prep time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 3/4 cup grapefruit juice, strained; 3/4 cup orange juice, strained; 1 teaspoon grated orange zest; 1/4 cup green lemon juice, strained; 2 tablespoons honey; 1/8 teaspoon chile de árbol (arbol chili) powder; 1/2 teaspoon sea salt; 1 lb jícama de leche (milk jícama), peeled and cut into thin strips; 1/2 lb round, red radish, cut into thin strips; 1/2 lb seeded cucumbers, cut into thin strips; 1/2 lb carrots, peeled and cut into thin strips; 1/2 lb yellow beets, peeled and cut into thin strips; 3 tablespoons toasted white sesame seeds

Save Recipe

Prep 50 min
Total 60 min
Ingredients 13
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Blanca Arroyo This is my very unique version of the chopped vegetables we used to eat back home in Mexico City on hot days. Back then, my parents would treat us to sliced radish, jícama, carrots and cucumbers – instead of grated! But my love for vegetables increased when I moved to the United States because I discovered a great variety of different vegetables - such as yellow beets or white carrots - which allowed me to enhance this recipe. Enjoy!

Ingredients

For the citrus vinaigrette:

3/4 cup grapefruit juice, strained
3/4 cup orange juice, strained
1 teaspoon grated orange zest
1/4 cup green lemon juice, strained
2 tablespoons honey
1/8 teaspoon chile de árbol (arbol chili) powder
1/2 teaspoon sea salt

Vegetables:

1 lb jícama de leche (milk jícama), peeled and cut into thin strips
1/2 lb round, red radish, cut into thin strips
1/2 lb seeded cucumbers, cut into thin strips
1/2 lb carrots, peeled and cut into thin strips
1/2 lb yellow beets, peeled and cut into thin strips
3 tablespoons toasted white sesame seeds

Directions

1

Prepare the vinaigrette by blending all the ingredients in the blender at medium speed for 3 minutes.
2

Put vinaigrette in refrigerator until ready to serve.
3

In large bowl, carefully combine the grated vegetables.
4

Add the vinaigrette and mix well until everything’s combined.
5

Serve on individual plates or a large bowl and sprinkle with sesame.

Expert Tips

tip 1
I suggest you use plastic gloves when grating the vegetables and preparing this recipe to avoid purple or orange stains on your hands from the beets and carrots. Every time you grate a vegetable, wash the grater.
tip 2
It’s very important to follow the order of the vegetables when you grate them. Start off with the jícama and finish with the purple beets. Grate from top to bottom and don’t grate it again in the opposite direction or you will extract much of the juice from the vegetables. After done grating the cucumber, drain it in a strainer for a few minutes to get rid of all the water.
tip 3
You can also serve it on a large platter over a bed of lettuce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Blanca Arroyo This is my very unique version of the chopped vegetables we used to eat back home in Mexico City on hot days. Back then, my parents would treat us to sliced radish, jícama, carrots and cucumbers – instead of grated! But my love for vegetables increased when I moved to the United States because I discovered a great variety of different vegetables - such as yellow beets or white carrots - which allowed me to enhance this recipe. Enjoy!