Jícama and Red Pepper Salad

The Culinary Institute of America


CIA Recipies: Jicama and Red Pepper Salad Jícama might not look too promising when you buy it, but underneath its coarse skin lies a sweet, crunchy, refreshing vegetable.

Serves 8

3 tbsp lime juice, about 2 limes
1 tbsp sugar

1 tsp Tabasco sauce

Salt and pepper as needed
1/3 cup canola oil
1 medium jícama, peeled and julienned
1 large red pepper, cut into julienne
2 tbsp chopped cilantro
2 scallions, sliced thin on the bias
2 tsp minced garlic

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 jícama, 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 from VEGETABLES by The Culinary Institute of America.

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