Jicama Confetti Salad
This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!
- Serves: 6 persons
- 4cups thinly sliced jicama
- 2thin slices red onion
- ½cup carrot strips
- ½cup red bell pepper strips
- 1stalk celery, cut into matchsticks
- 1green onion, thinly sliced
- 2teaspoons white sugar
- 4tablespoons rice wine vinegar
- 3tablespoons avocado oil
- 4teaspoons fish sauce
- 2teaspoons honey
- ½medium lime, juiced
- ½teaspoon Sriracha hot sauce, or to taste
- salt and ground black pepper to taste
- ½cup sliced almonds
- ¼cup minced cilantro
- 1tablespoon cilantro leaves
Step 1Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Step 2Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Step 3Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.