Carrot and Jicama Salad with Lime Vinaigrette ~ Diane's Vintage Zest!

Wednesday, July 2, 2014

Carrot and Jicama Salad with Lime Vinaigrette

A couple of weeks ago, I shared the delicious recipe that we had for my birthday dinner, the Grilled Tilapia with Spicy Mango Salsa.  I promised to give you the recipe for the Carrot and Jicama Salad as well, and here it is!

It is super fresh and light, colorful, and a good side dish for almost heavy item.  Besides, it stays crisp even when dressed, so it is a great make-ahead salad.  Nice!  Also, everyone will think it is extremely fancy and hard to make, but with just a couple of ingredients, you will know better.  :)


Carrot and Jicama Salad with Lime Vinaigrette with Diane's Vintage Zest!


Carrot and Jicama Salad with Lime Vinaigrette
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons


Ingredients
  • 2 tsp. ground cumin 
  • 3 Tbs. fresh lime juice 
  • 2 Tbs. canola oil 
  • 1 Tbs. minced, seeded jalapeño chili 
  • 1 tsp. minced garlic 
  • 1/2 tsp. kosher salt  
  • 1 large or 2 medium jicamas, about 3/4 lb. 
  • 3 carrots, about 10 oz., peeled 
  • 1/4 cup finely chopped fresh cilantro 

Carrot and Jicama Salad with Lime Vinaigrette with Diane's Vintage Zest!


Directions

1.  In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds.  Transfer to a small bowl.

2.  Add the lime juice, canola oil, jalapeño, garlic and salt and whisk until blended.  Set the lime vinaigrette aside.


Carrot and Jicama Salad with Lime Vinaigrette with Diane's Vintage Zest!


3.  Peel and prep the jicama by cutting into large wedges.  If you are unsure how to prep jicama, check out my infographic from this post!


Carrot and Jicama Salad with Lime Vinaigrette with Diane's Vintage Zest!


4.  Using a food processor fitted with the shredding disk or the largest holes of a box grater-shredder, shred the carrots and jicama wedges.

5.  In a large bowl, combine the shredded carrot and jicama with the cilantro.

6.  Pour the vinaigrette over the vegetables and toss gently to mix.


Carrot and Jicama Salad with Lime Vinaigrette with Diane's Vintage Zest!


7.  Divide the salad evenly among small plates or bowls. Serve immediately. Serves 4 to 6.


Carrot and Jicama Salad with Lime Vinaigrette with Diane's Vintage Zest!


And that's it!  Please excuse the very few step-by-step pictures in this post, but as I mentioned before, my mom and sister made this for my birthday.  A delicious salad without any work?  Only on my birthday!


Enjoy!




9 comments:

  1. Although jicama doesn't have too much of a flavor I love the crunch. I think I'm a crunch type person. This veggie recipe is different but so appealing on so many levels. Along with the crunch I really like the taste of lime as well as cilantro and the heat of the jalapeno is a given -- my hubby and I love HOT!!

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  2. Great! I hope you like it. :)

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  3. This is an excellent summer side dish. I found you over at theTwo Cup Tuesdays link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1jlh94r. Have a wonderful day!!

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  4. I've been seeing jicama more in my grocery store. Thanks for giving me an idea of what to do with it.

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  5. This is a great salad that we will really enjoy! Thank you so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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  6. Thanks for linking up with me. I'm featuring you this week!

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  7. You're welcome! I hope you enjoy. :)

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I love to hear your comments! And putting in your two cents is always free. :)

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