Thai Jicama & Red Onion Salad
This refreshing Jicama Salad is a delightful blend of crunchy jicama and tangy red onion, tossed in a zesty dressing made with fish sauce, rice vinegar, and a hint of sweetness. Enjoy the vibrant flavors of this simple and flavorful dish, topped with a pop of fresh cilantro.
— Constant Cookbook
Ingredients
- 1/2 jicama, peeled
- 1/2 small red onion, peeled
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp rice vinegar
- 2 tsp agave nectar (can substitute sugar)
- 1 red chili, minced or 1/2 tsp red chile flakes
- 1/4 cup chopped cilantro
Instructions
- Cut the jicama in quarter wedges, then thinly slice. Thinly slice the red onion into half-moon pieces.
- In a small bowl, whisk together the fish sauce, rice vinegar and agave nectar until the agave nectar dissolves. Add red chile flakes and whisk again.
- Place the jicama and onion slices into a medium-sized bowl. Toss with the rice vinegar dressing.
- Add the cilantro and toss again. Serve.
Yield
Serves 4 to 6
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 60 kcal
- Carbohydrate Content: 14 g
- Protein Content: 1 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 536 mg
- Fiber Content: 4 g
- Sugar Content: 6 g
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