Jicama and Red Pepper Salad

Servings: 8
Jicama might not look too promising when you buy it, but underneath its coarse skin lies a sweet, crunchy, refreshing vegetable.


1. To make the dressing, combine the lime juice, sugar, Tabasco, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly.

2. Add the jicama, red pepper, cilantro, scallions, and garlic to the dressing and toss to combine.

3. Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving. Serve the salad chilled or at room temperature.


Recipe developed by The Culinary Institute of America

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