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Categories:
jicama zucchini carrot red onion olive oil raspberry vinegar rice wine vinegar honey kosher salt cayenne pepper fresh cilantro
Viewed: 47 - Published at: a year agoIngredients
- 1 medium jicama, medium
- 1 medium zucchini, medium
- 1 medium carrot, medium
- 1/4 cup red onion
- 6 tablespoons olive oil
- 1 1/2 teaspoons raspberry vinegar
- 1 1/2 teaspoons rice wine vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fresh cilantro, fresh, chopped
Method
- Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
- Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
- Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
- Cut the red onion into 1/8-inch half moons.
- Combine the vegetables into a salad bowl.
- In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
- Add the dressing to the vegetables and toss to mix well.
