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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.