Ingredients
- 1 large jicama, julienned
- 2 large carrots, julienne
- 1 cup red onion, finely sliced
- 1/2 red pepper, julienned
- 1/2 yellow pepper, julienned
- 1 tomato, julienned
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- Pinch of 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.
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By rzldzl
on December 05, 2011
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I made a few changes to this tasty salad and took it to a neighborhood tamale party. It has just the right lightness and was complimentary to the heavier foods at the party. I eliminated the tomato (not being a tomato fan and added fresh pineapple instead. I also increased the amount of dressing and the honey just a bit.
By ladyg in las vegas
las vegas
on August 29, 2011
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This is a wonderful salad recipe. It is a favorite for pot lucks. Try substituting Bosc pears for the jicama for more crunchy, juicy, sweetness.
By Chef #1377654
Barrington, IL
on January 20, 2010
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This is a great recipe for a light and refreshing salad. Good combination of flavors. I think the cilantro made it though. This would also be good with some cooked and chilled shrimp.
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