Jicama Confetti Salad recipe
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Ingredients
- 4 cups thinly sliced jicama 2 red onions, thinly sliced 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 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 1 tablespoon cilantro leaves
Nutrition Info
- 180.7 caloriescarbohydrate: 18.4 gcholesterol: : -fat: 11.2 gfiber: 6.3 gprotein: 3.2 gsaturatedFat: 1.2 gservingSize: -sodium: 307 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Jicama Confetti Salad
Directions
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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.
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.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.