Jicama Confetti Salad

This lovely confetti salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will lighten up a simple dinner.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 181 Calories

Ingredients

• 2 teaspoons white sugar
• 2 teaspoons honey
• salt and ground black pepper to taste
• 1 green onion, thinly sliced
• 4 teaspoons fish sauce
• 2 thin slices red onion
• 1 tablespoon cilantro leaves
• 4 tablespoons rice wine vinegar
• 3 tablespoons avocado oil
• 4 cups thinly sliced jicama
• 1 stalk celery, cut into matchsticks
• 0.5 medium lime, juiced
• 0.5 cup sliced almonds
• 0.5 cup carrot strips
• 0.25 cup minced cilantro
• 0.5 cup red bell pepper strips
• 0.5 teaspoon Sriracha hot sauce, or to taste

Recipe Instructions

Step 1

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.

Step 2

Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.

Step 3

Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.