Prep 20 mins
Cook 0 mins
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!! :)
- 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
- Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
- Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
- Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
- Cut the red onion into 1/8-inch half moons.
- Combine the vegetables into a salad bowl.
- In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
- Add the dressing to the vegetables and toss to mix well.
While this recipe is OK if you have a timid tongue, I felt it was just too bland. I added juice of a small lime (about 1 Tbsp.) and that improved it, I thought. Maybe some more onions woulbe be OK, and more cilantro too. However, I do not recommend more cayenne. That amount was spot on. (Any more would make it hot.) I doubt I will make this again, but I'll enjoy the one I made last night at least for another 24 hours. It will be interesting to see how long this stays good, as the vegetables are fairly wilt-proof, making this a good make-ahead salad.
Great flavor and a nice crunchy salad! I thoroughly enjoyed it! Made for the Epicurean Queens for ZWT 2009! Gracious!
This is great, lots of good crunch and beautiful to look at. It would be an excellent accompaniment to a Mexican meal, or anything that can stand up to a little spice on the side! I made for Spring Pick a Chef.