Time: 15 min.
Complexity: easily
Servings: 4

The vinaigrette dressing for this vegetable salad is reminiscent of a popular Japanese sesame-based dressing. A touch of fresh jalapeño adds a piquant flavor, while fresh cilantro infuses this Asian-inspired salad with vibrant flavor and color.

Ingredients:

• Half a jicama
• 1 carrot
• 1 stalk of celery
• 1/4 cup cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

jicama, carrot, cucumbers, celery, corn, rice vinegar, sesame, chili pepper, soy sauce

We recommend

Preparation:

Step 1
• Slice half an English cucumber, half a small jicama, 1 large carrot, and 1 stalk of celery into strips. Drain the canned baby corn and quarter each ear lengthwise. Toss the vegetables with the dressing.
Step 2
• Dressing: Combine 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and chopped jalapeno, and salt to taste.

Votes: 1