Sunday, January 29, 2012

Jicama Salad with Ginger Dressing

We're having brunch at Gayle's today. She always offers up a damn tasty main dish and friends bring sides. My contribution is usually some sort of veggie dish. Today, to go with Gayle's smoked pork shoulder pulled pork sliders I've made a jicama salad. It'll be a little taste of summer on a rainy winter day.

Jicama Salad with Ginger Dressing
1 jicama, medium sized
1 carrot
1 cucumber
1/4 small red onion
1/4 cup chopped cilantro

1/4 cup fresh lime juice
1 T Thai chili sauce
1 tsp soy sauce or Bragg's
2 T oil
2 tsp sesame oil
pinch of kosher salt
1 inch cube of fresh ginger, chopped and muddled

Chop the jicama into 1" straws (give or take. You want something that folks can stab with a fork)
shred carrot
quarter cucumber length wise then chop into 1/2" pieces
finely chop red onion
Mix them all together in a bowl with the cilantro

mix the rest of the ingredients in a jar, shake, taste and modify as desired. (I think I'll add a pressed garlic clove next time. I added a bit of chipotle powder too.)

Pour the dressing over the veggies, let marinate for at least an hour then serve.



The nutritional facts are approximate and based on 8 servings. For the pot luck it'll be more of a garnish, so it should go further. We'll see!


Nutrition Facts
Serving Size 143 g
Amount Per Serving
Calories 
83
Calories from Fat 
42
% Daily Value*
Total Fat 
4.7g
7%
Saturated Fat 
0.6g
3%
Trans Fat 
0.0g
Cholesterol 
0mg
0%
Sodium 
66mg
3%
Total Carbohydrates 
10.3g
3%
Dietary Fiber 
4.5g
18%
Sugars 
2.7g
Protein 
1.0g
Vitamin A 27%Vitamin C 35%
Calcium 2%Iron 4%
Nutrition Grade B+
* Based on a 2000 calorie diet


2 comments:

Gayle said...

This salad was super yummy! I'm having my last little bit for dinner tonight. Thank you!!

trainer, crafter, kristin said...

Glad you liked it Gayle. It'll be a nice salad to mix up, come summer time too.

Related Posts Plugin for WordPress, Blogger...