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. |
Published on Jul 19, 2024 by Luminița