Jicama Salad (Mexico)

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!! :)

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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

1. Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
2. Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
3. Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
4. Cut the red onion into 1/8-inch half moons.
5. Combine the vegetables into a salad bowl.
6. In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
7. Add the dressing to the vegetables and toss to mix well.