Asian Jicama Salad

Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well

Asian Jicama Salad

ingredients:
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
2 CARROTS
¼ SESAME SEEDS
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp TOASTED SESAME OIL
1-2 Tbsp WATER

directions:
Peel JICAMA root and cut into matchstick shapes. Tear CABBAGE into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice SNOW PEAS into ¼ inch widths. Shred CARROTS. Combine all in a bowl and mix.

In a smaller bowl, add VINEGAR (red or white wine vinegar or rice vinegar can be used), SOY SAUCE, HONEY, TOASTED SESAME OIL, and WATER (start with 1 Tbsp of water and add another if desired). Mix ingredients.

Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal---and it’s great with fish.

Bon Appétit!