Jicama Salad
Serves 6

Ingredients

• 1 large Jicama – peeled and julienne
• 3 medium carrots – peeled and julienne
• ¼ cup red onion - finely sliced
• ½ red pepper – julienne
• ½ yellow pepper – julienne
• 1 tablespoon lime zest
• ¼ cup fresh lime juice
• ¼ cup sushi vinegar
• 1 ½ tablespoon runny honey
• 3 tablespoons olive oil
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste
• 2-3 tablespoon fresh cilantro – chopped

Directions

Combine jicama, red onion and both peppers in a large mixing bowl, set aside.

In a medium bowl whisk together lime zest, lime juice, vinegar, honey, olive oil and cayenne. Season with salt and pepper.

Add cilantro to the jicama mix and toss. Pour lime dressing over jicama mix and continue to toss. Cover and refrigerate for 30 minutes. Just before serving toss salad again to redistribute the dressing.

Tip

To save time, prepare the dressing a day in advance and store in a sealed container in the fridge. Vegetables can be also be prepared the day before, simply store julienne veggies in separate zip lock bags in the fridge, toss with dressing 30 minutes before serving.

Don’t let the ugly appearance of jicama turn you off. Jicima has the texture of a potato, and is peels very similarly, but surprisingly has the sweet essence of pear. Composed of nearly 90% water it is a natural diuretic. Try adding jicama to fruit salads, fresh salsas and stir fry’s.

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