Jicama, Carrot and Red Cabbage Salad
Ingredients:
For the dressing:
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
Directions:
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. Serves 4.
It's really easy to make and retains its crispiness extremely well even as leftovers. It's also pretty good as a sausage or burger topping since it's basically a variation of coleslaw.
