Jicama and Red Pepper Salad

Name: Jicama and Red Pepper Salad
Prep time: 10 min
Total time: 10 min
Yield: 4-6
Cuisine: American
Ingredients: 1 large lemon, juiced; 1 Tbsp sugar; 1 1/2 tsp kosher salt; 1 tsp tobasco sauce; 1/3 c vegetable oil; 1 lb jicama, peeled and julienned; 1 large red bell pepper, seeded, deribbed, julienned; 2 large garlic cloves, minced; 2 Tbsp fresh cilantro, chopped; 2 green onion, sliced thin on the bias

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By Patrick Johnson
@pwjohnso

I took a leap when I made this recipe 8-9 years ago. I am a west Texas boy. Jicama? Sounds like a new language. WRONG! Good stuff with a raw potato texture...a little sweet with a little crunch. Just try it.

I may grill it soon. Stay tuned.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

4-6

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 large

lemon, juiced
1 Tbsp

sugar
1 1/2 tsp

kosher salt
1 tsp

tobasco sauce
1/3 c

vegetable oil
1 lb

jicama, peeled and julienned
1 large

red bell pepper, seeded, deribbed, julienned
2 large

garlic cloves, minced
2 Tbsp

fresh cilantro, chopped
2

green onion, sliced thin on the bias
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How to Make Jicama and Red Pepper Salad

Step-by-Step

In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
Whisk in oil slowly in a steady stream.
Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.

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