Jicama and Carrot Salad with Ginger-Sesame Vinaigrette
From Vegetables Every Day by Jack Bishop
- 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
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.