Carrot-Jicama Salad

Please pardon the plastic container in the image.  I wanted a picture of this before it got eaten today, so this one was taken between bites of cereal while I was trying to get out the door for work, so it is in le container de storage.

This sweet and crunchy salad with a spicy, smoky dressing is a great partner for black beans. I wanted to make something cold to enjoy with dinner, but already had a fairly standard corn-and-tomato salad planned this week. This is what I came up with.

7 carrots, peeled and diced
1⁄2 of a medium jicama, diced
1⁄4 of a small head of red cabbage, diced

2/3 c. canola oil
1⁄4 c. orange juice
2 T. lime juice
1 chipotle chili, minced
1 large clove garlic, minced
1 tsp. paprika
1⁄2 c. minced cilantro
1⁄2 c. minced parsley
2 T. minced spearmint
Salt and pepper to taste

Peel and chop the carrots. Place the carrots in a microwave-safe container and add a small amount of water. Microwave, covered, for five minutes, stirring once. Set the covered container aside and allow the carrots to finish cooking with their own heat while you prepare the other ingredients. Place the carrots, jicama, and cabbage in a medium bowl.

To prepare the dressing, combine the oil, juices, chili, and paprika in a vessel and stir vigorously until emulsified. Add the herbs and stir to incorporate. Season with salt and pepper to taste. Pour the dressing over the vegetables. Place in the refrigerator until well-chilled. Toss before serving. Makes 6 servings.

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This entry was posted in Recipes, Salads, Side Dishes, Summer. Bookmark the permalink.

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