Prep 40 mins
Cook 0 mins
Posted for ZWT5 from care2.com site. Interesting that it has allspice in it. Notice that you chill the dressing but not necessarily the assembled salad. And it might not taste quite the same without silty, white glowing sand stuck between your toes and the near promise of a turquoise swim, but you can always imagine.
- 118.29 ml sour orange juice (or 3/8 cup lime juice with 2 tablespoons mild vinegar)
- 1 small garlic clove, smashed peeled and finely minced
- 1-2 serrano chili, thinly sliced in rounds
- generous pinch allspice
- 4.92 ml orange zest, chopped fine
- 4.92 ml honey
- 29.58 ml cilantro or 29.58 ml mint, coarsely chopped
- 29.58 ml olive oil
- salt and pepper
- 1 jicama, peeled and cut into thin slices
- 2-3 sweet oranges (or other citrus)
- 1 red onion, peeled rinsed and thinly sliced
- 1 yellow sweet pepper, seeded and thinly sliced (optional)
- Combine all of the dressing components 15 to 30 minutes before serving.
- Arrange the salad in a bowl or serving plater.
- Drizzle the dressing over the salad to cover.
- Serve cool, but not overly chilled for the best flavor.
We LOVED this! The PICKY ONE is away this week & claims to not like jicama so the timing is perfect. ;) My 14 yr old happily ate her portion. This has everything...sweet, crunchy, spicy, tart...yummm. I used lime juice & white vinegar. I almost used coconut vinegar & next time I will. <br/>I used 1/2 large jalapeno since I had it. I only used 2 oranges & 1/2 a small jicama - if I'd added more, it would have been to jicama-ey. I subbed a shallot for the onion. Thank you for sharing! Made for Culinary Quest 2014/Cruisin' Culinary Queens. :)
This was simply fantastic! I loved the fresh dressing - all the flavour elements were so good in this. Served with bbq'd beef with chimichurri and we couldn't eat enough!
This was one wonderful salad! Bright fresh flavors, with a dash of bold thrown in for good measure -- A great combination of sweet, savory and crunchy. I made it exactly as written (except for substituting jalapeno peppers) and plan to make it again ... soon! I can see this as a great one dish lunch. Thank you for posting WiGal. It's a keeper!