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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A refreshing and crunchy salad with just a hint of heat . This is from The American Cafe Market in Washington DC. We have to thank our Mexican neighbors for introducing us to jicama!! :) Ingredients:
1 medium jicama, medium |
1 medium zucchini, medium |
1 medium carrot, medium |
1/4 cup red onion |
6 tablespoons olive oil |
1 1/2 teaspoons raspberry vinegar |
1 1/2 teaspoons rice wine vinegar |
2 teaspoons honey |
1 teaspoon kosher salt |
1/8 teaspoon cayenne pepper |
1 teaspoon fresh cilantro, fresh, chopped |
Directions:
1. Peel, then slice the jicama in half length-wise and cut it into julienne sticks 2-inch by 1/8-inch.
2. Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne sticks .
3. Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne sticks .
4. Cut the red onion into 1/8-inch half moons.
5. Combine the vegetables into a salad bowl.
6. In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
7. Add the dressing to the vegetables and toss to mix well.
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