Saturday, March 31, 2012

Kickin' Jicama and Carrot Salad

Jicama whaaaaat?  Grown in South America and is typically found in Mexican cuisine, Jicama is a root vegetable that looks a bit like a turnip. It has a slightly sweet, crisp taste and can be eaten raw or cooked. We had a burst of summer weather here for a week so I got inspired to make this summery salad. (On a side note, it ended up snowing today.)

1/2 Jicama
2 medium sized carrots
Arugula (optional)
1 tablespoon of black sesame seed
Lime wedges

1 teaspoon of chili flakes (more if you you like it hot and don't have an ulcer)
2 tablespoon sesame oil
2 tablespoon rice wine vinegar
1 tablespoon of lime juice
1 teaspoon Braggs
Lime wedges

Peel Jicama and julienne (cut in to matchstick size pieces)
I used a spiralizer for the carrots but if you don't have one just grate carrots.

Lightly toast sesame seeds in a non stick pan (I didn't use oil- i just tossed them in and kept the pan moving)
Toss carrots, jicama and seeds in a large bowl. Add dressing. Toss a few more times. Serve on a bed of arugula with a slice of lime or as is. -B

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