While prepping this salad, I listening to the Norwegian electronic band, Flunk.
Here's my handy new peeler:
Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette (serves 4 as a side)
- 1 carrot, julienned
- 1/2 jicama, cut into matchsticks
- 1 green onion, minced
- juice of half an orange (about 2-3 Tbsp)
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 3 Tbsp cilantro, minced
- 1/2 tsp cayenne pepper
- salt to taste
Kitchen Notes: My personal preference in this is white vinegar, which I know most folks think has no culinary value, I used cider vinegar because that's what I had.
Verdict? Great crunch, great flavors. Very clean, zesty and fresh. I like a bit more acidity in my salads, so next time I may reduce the amount of orange juice and supplement with lime. I can't believe I haven't used jicama more often.