Thai Jicama & Red Onion Salad
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 4 to 6 Servings
- 1/2 jicama peeled
- 1/2 small red onion peeled
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons agave nectar can substitute sugar
- 1 red chili minced or 1/2 teaspoon red chili flakes
- 1/4 cup chopped cilantro
Cut the jicama in quarter wedges, then thinly slice. Thinly slice the red onion into half-moon pieces.
In a small bowl, whisk together the fish sauce, rice vinegar and agave nectar until the agave nectar dissolves. Add red chile flakes and whisk again.
Place the jicama and onion slices into a medium-sized bowl. Toss with the rice vinegar dressing.
Add the cilantro and toss again. Serve.
Serving: 0.25of Recipe | Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 536mg | Potassium: 199mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 34.1mg | Calcium: 16mg | Iron: 0.7mg