Name: Jicama Confetti Salad
Prep time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 4 cups thinly sliced jicama; 2 thin slices red onion; 0.5 cup carrot strips; 0.5 cup red bell pepper strips; 1 stalk celery, cut into matchsticks; 1 green onion, thinly sliced; 2 teaspoons white sugar; 4 tablespoons rice wine vinegar; 3 tablespoons avocado oil; 4 teaspoons fish sauce; 2 teaspoons honey; 0.5 medium lime, juiced; 0.5 teaspoon Sriracha hot sauce, or to taste; salt and ground black pepper to taste; 0.5 cup sliced almonds; 0.25 cup minced cilantro; 1 tablespoon cilantro leaves

Jicama Confetti Salad

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Prep Time:
25 minutes

Total Time:
45 minutes

Colorful jicama salad with refreshing crunch, perfect for brightening any meal.

Ingredients:

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

Instructions:

In a large bowl, mix jicama, red onions, carrots, red bell pepper, celery, and green onion. Sprinkle vegetables with white sugar, stir thoroughly, and chill in the refrigerator for 20 to 30 minutes.
In a lidded jar, shake together rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha until well combined. Season the vinaigrette with salt and pepper to taste.
Take the salad out of the fridge, top with minced almond slices and cilantro, drizzle with vinaigrette, garnish with cilantro leaves, and enjoy!

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