Jicama Salad With Rice Wine & Sesame Ginger Dressing

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the Salad
  • 2
    cups jicama, julienned
  • 14
    cup carrot, julienned
  • 1
    red bell pepper, julienned
  • 12
    bunch chives, cut in 1 inch pieces
  • 4
    large radicchio, leaves
  • 8
    Belgian endive, leaves
  • 2
    small avocados, thinly sliced
  • 1
    lemon, peeled and thinly sliced
  • For the dressing
  • 14
    cup rice wine vinegar
  • 1
    tablespoon hot chili oil
  • 12
    teaspoon ginger, minced
  • 12
    teaspoon shallot, finely chopped
  • 2
    tablespoons tamari (or soy sauce)
  • 2
    tablespoons sesame seeds, toasted
  • 12
    cup sesame oil (or to taste)
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DIRECTIONS

  • In a medium bowl place the jicama, carrots, red bell peppers, chives and the Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1 hour at room temperature.
  • To make dressing: In a medium bowl place the rice wine vinegar, hot chile oil, ginger, shallots, tamari and sesame seeds. Mix everything together well. While whisking constantly, add the sesame oil in a very slow, steady stream.
  • On individual salad plates, place the radicchio and Belgian endive. Place the jicama mixture on top. Garnish the salad with the avocado and lemon slices.
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