
Jicama, Carrot and Red Cabbage Salad
Ingredients:
For the dressing:
- 1 Tbs. finely chopped shallot
- 1 tsp. minced serrano chili
- 1 1/2 Tbs. white wine vinegar
- 1 Tbs. fresh lime juice
- 1 Tbs. sugar
- Kosher salt, to taste
- 1/3 cup safflower oil
1 small jicama, about 1/4 lb., peeled and
  julienned- 1 carrot, peeled and julienned
- 1/4 small head red cabbage, finely shredded
- Handful of sunflower or radish sprouts, root
  ends trimmed
Directions:
In a bowl, combine the jicama, carrot, cabbage and sprouts. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and serve immediately.