Jicama Salad (Mexico)

Submitted 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!! :)"

 

• Ready In: 20mins
• Ingredients: 11
• 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.

Reviews

[Cook In Northwest]

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.

 

[Sharon123]

Great flavor and a nice crunchy salad! I thoroughly enjoyed it! Made for the Epicurean Queens for ZWT 2009! Gracious!

 

[CaliforniaJan]

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.

 

[VegSocialWorker]

Yumm! Very tasty. Changes made out of necessity: I left out all of the oil (due to my diet) and the onions- just cause I forgot to buy one. The red onion would have been tasty with the sweet of the honey and raspberry vinegar. Next time (and there will be a next time) I will make sure to remember them. Thanks for posting this tasty salad!

 

[Chef PotPie]

What an amazing salad! Such great colors and crunch! I made this for ZWT3, but then picky daughter and picky niece came up for seconds on the salad! Where did my real kids go?! Aliens? I had never tasted raspberry vinegar before, and didn't think I'd like it, but it gave this crunchy salad a very floral taste...unexpected, but very nice, especially in the summer. I did find the salad to be a bit too oily at first and added a few shakes more of both vinegars, but I think this would all depend on the size of the Jicama. I also cut the vegies to about 1", (just a preference for ease of eating), and used 1/4 teaspoon cayenne, and still didn't feel much heat. When our 17 year-old picky daughter says, "Mom, you should make this salad more often," you get 5 stars all around the whole family! Thanks for posting this! I'll make this again.