Crunchy Jicama Confetti Salad

A refreshing and vibrant salad featuring a delightful mix of jicama and colorful vegetables, perfect for elevating any meal.

Ingredients

4	thinly sliced jicama
2	thin slices red onion
½	cup carrot strips
½	cup red bell pepper strips
1	stalk celery cut into matchsticks
1	green onion, thinly sliced
2	teaspoons white sugar
4	tablespoons rice wine vinegar
3	tablespoons avocado oil
4	teaspoons fish sauce
2	teaspoons honey
½	medium lime, juiced
½	teaspoon Sriracha hot sauce, or to taste
	salt and ground black pepper to taste
½	cup sliced almonds
¼	cup minced cilantro (Optional)
1	tablespoon cilantro leaves (Optional)

Instructions

• 1. In a large bowl, combine thinly sliced jicama, red onions, carrot strips, red bell pepper strips, matchstick-cut celery, and thinly sliced green onion. Sprinkle white sugar over the vegetables, mix well, and refrigerate for 20 to 30 minutes.
  2. Prepare the vinaigrette by combining rice wine vinegar, avocado oil, fish sauce, honey, fresh lime juice, and Sriracha in a jar with a lid. Shake vigorously to blend the flavors. Season with salt and pepper to taste.
  3. Retrieve the salad from the refrigerator, sprinkle with sliced almonds and minced cilantro, and dress with the prepared vinaigrette. Garnish with cilantro leaves before serving.

Jul 19, 2024