Thai Jicama & Red Onion Salad
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 4 to 6 Servings
Calories: 60kcal
Ingredients
- ½ jicama peeled
- ½ small red onion peeled
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons rice vinegar
- 2 teaspoons agave nectar can substitute sugar
- 1 red chili minced or ½ teaspoon red chili flakes
- ¼ cup chopped cilantro
Instructions
- 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.
Nutrition
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
