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Jicama and Carrot Salad with Ginger-Sesame Vinaigrette


July 2012
From Vegetables Every Day by Jack Bishop
Very good!

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  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce
  • 2 tsp Powdered Ginger
  • 1 Tbsp Canola Oil
  • 1 tsp dark sesame oil
  • Freshly Ground Black Pepper
  • 1 Large Jicama, peeled and julienned (4 c.)
  • 1 Large Carrot, peeled and shredded (2 c.)
  • 2 Medium Scallions sliced thin
  • Cashews to taste



Step 1

Whisk the vinegar, soy sauce, ginger, and oils together in a small bowl. Season with black pepper to taste.

Place the jicama, carrot and scallions in a bowl. Drizzle the dressing over the vegetables and toss. Serve immediately or refrigerate for up to 4 hours.

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