Southwestern raw vegetable salad - rhp

Yield: 10 servings

Measure Ingredient
1 medium Jicama; peeled and julienned
2 eaches Red bell peppers; seeded and julienned
2 eaches Poblano peppers; seeded and julienned
2 eaches Fresh green New Mexican
1 tablespoon Cumin seeds; toasted and ground in a spice mill or coffee grinder
1 tablespoon Cilantro; chopped (fresh coriander)
1 tablespoon Red New Mexican chile flakes chiles; seeded & julienned
1 each Fresh jalapeno; seeded and chopped
1 medium Red onion; thinly sliced
1 cup Seedless grapes
1 tablespoon Fresh lime juice
1 teaspoon Grated lime zest
2 cloves Garlic; minced
½ teaspoon Salt
¾ cup Extra virgin olive oil
½ cup Red wine vinegar


Combine all the salad ingredients in a serving bowl. Combine the dressing ingredients in a small bowl or glass jar. Pour the dressing over the salad, toss, and serve.

Kurt Koessel of Ginger Island, in _Red Hot Peppers_ Jean Andrews, 1993. MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-15-95

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