Jicama and Carrot Salad with Ginger-Sesame Vinaigrette
By á-9346
July 2012
From Vegetables Every Day by Jack Bishop
Very good!
0/5
(0 Votes)
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.
You'll also love
-
Pumpkin Earthquake Cake 0/5 (0 Votes) -
Lemon Mascarpone Icebox Cake 0/5 (0 Votes)
You'll also love
-
Cheesy Potato Gratin (Farmhouse... 4/5 (3 Votes) -
Strawberry Carrot Cake 0/5 (0 Votes)