A vibrant tapestry of textures and flavors, this salad elevates simple ingredients into a symphony of crunch and refreshment. Jicama, the star of the show, lends its unique apple-potato hybrid taste, perfectly complemented by a medley of colorful vegetables and a zesty, nuanced vinaigrette.

Follow The Directions

01

Step

In a large bowl, combine the jicama, red onions, carrot strips, red bell pepper strips, celery matchsticks, and green onion. Sprinkle the white sugar over the vegetables, ensuring even distribution. Gently toss to combine. Refrigerate for 20 to 30 minutes. (Prep time: 5 minutes, Chill time: 20-30 minutes)

02

Step

While the vegetables are chilling, prepare the vinaigrette. In a jar with a tight-fitting lid, combine the rice wine vinegar, avocado oil, fish sauce, honey, lime juice, and Sriracha. Secure the lid and shake vigorously until the ingredients are fully emulsified. Season to taste with salt and pepper. (Prep time: 5 minutes)

03

Step

Remove the salad ingredients from the refrigerator. Sprinkle with sliced almonds and minced cilantro. Pour the vinaigrette over the salad, gently tossing to ensure all ingredients are evenly coated. (Prep time: 3 minutes)

04

Step

Garnish with fresh cilantro leaves before serving. (Prep time: 2 minutes)

For an extra layer of flavor, consider toasting the sliced almonds lightly before adding them to the salad. This will enhance their nutty aroma and add a delightful crunch.
Adjust the amount of Sriracha to your preferred level of spice. A little goes a long way!
If you don't have avocado oil, another neutral oil such as grapeseed or canola oil will work well.
For a vegetarian version, omit the fish sauce and substitute with a pinch of sea salt.

Adam Dare

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