Jicama Confetti Salad

Name: Jicama Confetti Salad
Total time: 45
Yield: 6
Ingredients: 4 cups thinly sliced jicama; 2 thin slices red onion; ½ cup carrot strips; ½ cup red bell pepper strips; 1 stalk celery, cut into matchsticks; 1 green onion, thinly sliced; 2 teaspoons white sugar; 4 tablespoons rice wine vinegar; 3 tablespoons avocado oil; 4 teaspoons fish sauce; 2 teaspoons honey; ½ medium lime, juiced; ½ teaspoon Sriracha hot sauce, or to taste; salt and ground black pepper to taste; ½ cup sliced almonds; ¼ cup minced cilantro (Optional); 1 tablespoon cilantro leaves (Optional)

Recipe by Bibi from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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4 cups thinly sliced jicama
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2 thin slices red onion
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½ cup carrot strips
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½ cup red bell pepper strips
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1 stalk celery, cut into matchsticks
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1 green onion, thinly sliced
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2 teaspoons white sugar
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4 tablespoons rice wine vinegar
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3 tablespoons avocado oil

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4 teaspoons fish sauce
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2 teaspoons honey
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½ medium lime, juiced
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½ teaspoon Sriracha hot sauce, or to taste
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salt and ground black pepper to taste
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½ cup sliced almonds
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¼ cup minced cilantro (Optional)
•

1 tablespoon cilantro leaves (Optional)

Instructions

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.