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!

Ingredients

• 4 cups thinly sliced jicama
• 2 thin slices red onion
• 0.5 cup carrot strips
• 0.5 cup red bell pepper strips
• 1 stalk celery, cut into matchsticks
• 1 green onion, thinly sliced
• 2 teaspoons white sugar
• 4 tablespoons rice wine vinegar
• 3 tablespoons avocado oil
• 4 teaspoons fish sauce
• 2 teaspoons honey
• 0.5 medium lime, juiced
• 0.5 teaspoon Sriracha hot sauce, or to taste
• salt and ground black pepper to taste
• 0.5 cup sliced almonds
• 0.25 cup minced cilantro
• 1 tablespoon cilantro leaves

Steps

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.
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.
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.