Jicama salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Jicama, sliced into |
| Julienned | ||
| 2 | larges | Carrots, julienne |
| 1 | cup | Red onion, finely sliced |
| ½ | Red pepper, julienned | |
| ½ | Yellow pepper, julienned | |
| 1 | Tomato, julienned | |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Honey |
| 2 | tablespoons | Olive oil |
| pinch | Cayenne | |
| Salt and freshly ground | ||
| Pepper | ||
| 2 | tablespoons | Chopped cilantro |
Directions
Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
Yield: 4 servings
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