Name: Jicama Confetti Salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Thinly sliced jicama - 4 cups; Red onion - 2 thin slices; Carrot strips - ½ cup; Red bell pepper strips - ½ cup; Celery, cut into matchsticks - 1 stalk; Green onion, thinly sliced - 1; White sugar - 2 teaspoons; Rice wine vinegar - 4 tablespoons; Avocado oil - 3 tablespoons; Fish sauce - 4 teaspoons; Honey - 2 teaspoons; Lime, juiced - ½ medium; Sriracha hot sauce, or to taste - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Sliced almonds - ½ cup; Minced cilantro (Optional) - ¼ cup; Cilantro leaves (Optional) - 1 tablespoon

Ingredients for - Jicama Confetti Salad

1. Thinly sliced jicama 4 cups

2. Red onion 2 thin slices

3. Carrot strips ½ cup

4. Red bell pepper strips ½ cup

5. Celery, cut into matchsticks 1 stalk

6. Green onion, thinly sliced 1

7. White sugar 2 teaspoons

8. Rice wine vinegar 4 tablespoons

9. Avocado oil 3 tablespoons

10. Fish sauce 4 teaspoons

11. Honey 2 teaspoons

12. Lime, juiced ½ medium

13. Sriracha hot sauce, or to taste ½ teaspoon

14. Salt and ground black pepper to taste ½ teaspoon

15. Sliced almonds ½ cup

16. Minced cilantro (Optional) ¼ cup

17. Cilantro leaves (Optional) 1 tablespoon

How to cook deliciously - Jicama Confetti Salad

1 . Stage

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.

2 . Stage

Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.

3 . Stage

Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.