Jicama Salad Recipe - Cooking Index
Jicama Salad Recipe - Cooking Index
| 1 cup | Jicama - sliced julienne (large) | |
| 2 cups | Carrots - julienned (large) | |
| 1 cup | Finely-sliced red onion | |
| 1/2 | Red pepper - julienned | |
| 1/2 | Yellow pepper - julienned | |
| 1 | Tomato - julienned | |
| 1/4 cup | Fresh lime juice | |
| 1/4 cup | Red wine vinegar | |
| 1 teaspoon | Honey | |
| 2 tablespoons | Olive oil | |
| 1 | Cayenne | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | Chopped cilantro |
Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
This recipe yields 4 servings.
Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A16) - from the TV - FOOD NETWORK
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