Ingredients
1 medium jicama, peeled
1 small red bell pepper, seeded
1 small yellow bell pepper, seeded
1 small Vidalia onion
1/2 c. matchstick carrots
Dressing:
juice of one lime (or 4 key limes)
1/4 c. seasoned rice wine vinegar
2 T. extra virgin olive oil
1 T. cumin
1/4 tsp. chipotle pepper powder
1/8 tsp. salt
Leaf lettuce for serving
Cilantro, chives, or scallions for garnish
Preparation
Cut jicama and peppers into matchstick pieces. Place in bowl. Cut onion in half vertically and thinly slice. Add onions and matchstick carrots to the jicama and peppers. Place dressing ingredients in a small jar with tight lid. Shake until well mixed. Pour over jicama mixture and toss. Place salad in refrigerator and chill at least 2 hours. When ready to serve, toss once again. Adjust seasonings to taste. Serve on a lettuce leaves. Garnish with a bit of chopped cilantro, chives, or scallions for color.
