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!
- Preparation:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Combine 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 2
Combine 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 3
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.