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Ginger Jicama Salad

Ginger Jicama Salad

I love to serve this bright and crunchy salad as a side dish for grilled steak, piled onto a fish taco, or as a topper for a chicken sandwich. 


1 Large Jicama (Peeled/Grated)

1 (One Inch) Piece Fresh Ginger (Peeled)

3 Tablespoons Toasted Sesame Oil

1/4 Cup Seasoned Rice Vinegar

2 Large Carrots (Peeled/Grated)

2 Green Onions (Thinly Sliced)

1/3 Cup Roasted Salted Peanuts (Finely Chopped)

Peel and grate jicama over large-size bowl.  Peel and grate carrot over same bowl.  Add green onions and peanuts. 

In small-size bowl grate ginger.  Add sesame oil and rice vinegar.  Whisk to combine well. 

Pour dressing over jicama mixture.  Toss well.  Season with kosher salt and pepper if needed. 

Serve immediately or place in refrigerator for up to 4 hours. 

Serves 4

Prep Time:    20 Minutes

Cook Time:    0 Minutes

Total Time:   20 Minutes

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Victoria Glavin Hart