Jicama Confetti Salad

This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!

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

Ingredients

• ½ cup sliced almonds
• 2 teaspoons white sugar
• 2 teaspoons honey
• salt and ground black pepper to taste
• 1 green onion, thinly sliced
• 4 teaspoons fish sauce
• ½ medium lime, juiced
• ½ cup red bell pepper strips
• 2 thin slices red onion
• ½ cup carrot strips
• 4 tablespoons rice wine vinegar
• 3 tablespoons avocado oil
• 4 cups thinly sliced jicama
• 1 stalk celery, cut into matchsticks
• ½ teaspoon Sriracha hot sauce, or to taste
• ¼ cup minced cilantro (Optional)
• 1 tablespoon cilantro leaves (Optional)

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.