Recipe by Acerast
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!! :)
Top Review by Cook In Southwest
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.
- 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 See How It's Made
- 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.