Jicama and Carrot Salad with Ginger-Sesame Vinaigrette

By á-9346

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

Ingredients

• 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

Preparation

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.