Lime-Cumin Jicama Salad
Jicama is the ideal ‘vegetable’ for summer - it’s crisp, cooling, and doesn’t require heat to prepare it. It is superb with lime juice and a variety of spices - so I decided it would pair perfectly with this lime-cumin vinaigrette. Although, if you love the vinaigrette, you can put it over grilled or raw veggies or even other grated vegetables like carrots or beets.
Jicama Salad with Lime-Cumin Vinaigrette
Vinaigrette from Deborah Madison's "The New Vegetarian Cooking for Everyone"
Ingredients:
1 large jicama or 2 medium - about 2 pounds, grated, diced, or sliced into 2-inch matchsticks
1 clove garlic
1/8 teaspoon salt
grated or minced zest of 2 lime
2 to 3 tablespoons fresh lime juice or lemon juice
2 tablespoons chopped green onion or finley diced shallot
1/2 jalapeno chile, seeded and minced
1/2 teaspoon cumin seeds (or a heaping 1/4 teaspoon ground cumin)
1/2 teaspoon coriander seeds (or a heaping 1/4 teaspoon ground coriander)
1/4 teaspoon dry mustard
1/3 cup olive oil
2 tablespoons chopped cilantro
**post note: squeeze out the jicama after grating to reduce the overall liquid, making it less packy and fluffier.
