JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
To make the dressing, in a large bowl, whisk together the soy sauce, vinegar, cooking oil, sesame oil, sugar, and red pepper flakes.
Step 2
Add the cabbage, carrot, bell pepper, jícama, and green onions, and toss the vegetables with the dressing. Garnish with the toasted almonds and serve immediately.
Make Ahead
Step 3
Refrigerate the dressing and the vegetables separately for up to 1 day; toss together just before serving.
