Kristen Murray
@queenkrism
Refreshing Jicama Confetti Salad
This vibrant Jicama Confetti Salad is a delightful mix of crunchy vegetables and a tangy dressing, perfect for a light lunch or as a side dish. The combination of jicama, carrots, bell peppers, and a zesty vinaigrette makes it a refreshing addition to any meal.
Details
- Cuisine:mexican
- Meal Type:lunch
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:18
- Views:11
Recipe Information
- Prep time30 min.
- Total time30 min.
- Servings6
Ingredients
- 4 cups, thinly sliced
- 2 thin slices
- 1/2 cup
- 1/2 cup
- 1 stalk
- 1
- 2 teaspoons
- 4 tablespoons
- 3 tablespoons
- 4 teaspoons
- 2 teaspoons
- 1/2 medium
- 1/2 teaspoon, or to taste
- to taste
- to taste
- 1/2 cup
- 1/4 cup
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Refreshing Jicama Confetti Salad.
Step 1
In a large bowl, combine the sliced jicama, red onion, carrot strips, red bell pepper, celery, and green onion. Sprinkle the white sugar over the vegetables and mix well. Cover and refrigerate for 20 to 30 minutes to allow the flavors to meld.
Step 2
In a jar with a lid, combine the rice wine vinegar, avocado oil, fish sauce, honey, lime juice, and Sriracha. Close the lid and shake vigorously until well combined. Season the vinaigrette with salt and pepper to taste.
Step 3
After the salad has chilled, remove it from the refrigerator. Add the sliced almonds and minced cilantro, then drizzle with the prepared vinaigrette. Toss gently to combine all ingredients.
Step 4
Garnish with cilantro leaves if desired, and serve immediately.