Jicama, Carrot and Red Cabbage Salad

On hot summer days, Southwest cooks, following the lead of their Mexican counterparts, sprinkle crisp sticks of chilled, raw tropical jicama with coarse salt, ground New Mexico chili and fresh lime juice. Here, jicama joins carrots, red cabbage and bright green sprouts in a colorful salad that makes a refreshing side dish for outdoor meals.

Ingredients

For the dressing:

Directions

To make the dressing, in a small bowl, whisk together the shallot, chili, vinegar, lime juice, sugar and salt. Whisk in the oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.

In a bowl, combine the jicama, carrot, cabbage and sprouts. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and serve immediately.

Serves 4.

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