Carrot And Jicama Salad With Lime Vinaigrette
This refreshing salad combines the crispness of jicama and carrots with a zesty lime vinaigrette, creating a healthy and flavorful dish that is perfect for any occasion. The vibrant colors and fresh flavors in this salad are sure to brighten up your table and your taste buds. A simple yet delicious recipe that celebrates the beauty of fresh ingredients and vibrant flavors.
— Constant Cookbook
Ingredients
- 2 tsp. ground cumin
- 3 Tbs. fresh lime juice
- 2 Tbs. canola oil
- 1 Tbs. minced, seeded jalapeño chili
- 1 tsp. minced garlic
- 1/2 tsp. kosher salt
- 1 large or 2 medium jicamas, about 3/4 lb.
- 3 carrots, about 10 oz., peeled
- 1/4 cup finely chopped fresh cilantro
Instructions
- In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds. Transfer to a small bowl. Add the lime juice, canola oil, jalapeño, garlic and salt and whisk until blended. Set the lime vinaigrette aside.
- Using a sharp knife, trim the stem and root ends from the jicama(s), then cut into 4 or 6 manageable wedges. Cut and lift up a small piece of the brown skin near the stem end and pull down to remove. Use a vegetable peeler to remove any tenacious pieces of skin and the tough layer underneath.
- Using a food processor fitted with the shredding disk or the largest holes of a box grater-shredder, shred the carrots and jicama wedges. In a large bowl, combine the shredded carrot and jicama with the cilantro. Pour the vinaigrette over the vegetables and toss gently to mix.
- Divide the salad evenly among small plates or bowls. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
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