Jicama, Carrot And Red Cabbage Salad
This colorful and crisp jicama salad is a refreshing blend of julienned vegetables, tossed with a flavorful dressing that strikes a perfect balance between tangy and sweet. The crunch of jicama and carrot, along with the vibrant colors of red cabbage and sprouts, make this salad not only a feast for the taste buds but also a feast for the eyes. Dive into this delightful dish and enjoy the burst of flavors with each bite.
— Constant Cookbook
Ingredients
- 1 Tbs. finely chopped shallot
- 1 tsp. minced serrano chili
- 1 1/2 Tbs. white wine vinegar
- 1 Tbs. fresh lime juice
- 1 Tbs. sugar
- Kosher salt, to taste
- 1/3 cup safflower oil
- 1 small jicama, about 1/4 lb., peeled and
- julienned
- 1 carrot, peeled and julienned
- 1/4 small head red cabbage, finely shredded
- Handful of sunflower or radish sprouts, root
- ends trimmed
Instructions
- To make the dressing, in a small bowl, whisk together the shallot, chili, vinegar, lime juice, sugar and salt. Whisk in the oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.
- In a bowl, combine the jicama, carrot, cabbage and sprouts. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and serve immediately.
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