Jicama Salad (Mexico)

Recipe by Acerast
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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