Jicama Salad With Rice Wine & Sesame Ginger Dressing

“This recipe is served at Doc Martin's Restaurant in Taos, New Mexico. It combines southwest salad ingredients with an Asian twist on the dressing. Haven't tried it yet, but it sounds really colorful and delicious.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • For the Salad
  • 2 cups jicama, julienned
  • 14 cup carrot, julienned
  • 1 red bell pepper, julienned
  • 12 bunch chives, cut in 1 inch pieces
  • 4 large radicchio, leaves
  • 8 Belgian endive, leaves
  • 2 small avocados, thinly sliced
  • 1 lemon, peeled and thinly sliced
  • For the dressing
  • 14 cup rice wine vinegar
  • 1 tablespoon hot chili oil
  • 12 teaspoon ginger, minced
  • 12 teaspoon shallot, finely chopped
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons sesame seeds, toasted
  • 12 cup sesame oil (or to taste)

Directions

  1. In a medium bowl place the jicama, carrots, red bell peppers, chives and the Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1 hour at room temperature.
  2. To make dressing: In a medium bowl place the rice wine vinegar, hot chile oil, ginger, shallots, tamari and sesame seeds. Mix everything together well. While whisking constantly, add the sesame oil in a very slow, steady stream.
  3. On individual salad plates, place the radicchio and Belgian endive. Place the jicama mixture on top. Garnish the salad with the avocado and lemon slices.

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