Jicama Salad (Mexico)
photo by Sharon123
- 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
- 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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Reviews
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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.
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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!
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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.
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.