Confetti Jicama Salad

Name: Confetti Jicama Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 315 milliliters julienned seedless cucumber; 79 milliliters minced fresh cilantro; 1 garlic clove, minced; 3 green onions, chopped; 1 jalapeno pepper, seeded and finely chopped; 1 mediums jicama, peeled and julienned; 2 Tbsps lime juice; 2 Tbsps olive oil; 2 Tbsps orange juice concentrate; 1 small each small sweet red, orange and yellow peppers, julienned; 0 teaspoons pepper; 118 milliliters thinly sliced red onion; 1 teaspoons salt; 1 teaspoon sugar

Confetti Jicama Salad takes around 35 minutes from beginning to end. One serving contains 89 calories, 1g of protein, and 5g of fat. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of green onions, garlic clove, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you like this recipe, take a look at these similar recipes: Confetti Salad, Jicama Salad, and Jicama Salad.

Instructions

In a large bowl, combine the jicama, cucumber, peppers and onions.

Ingredients you will need

Cucumber

Peppers

Jicama

Onion

Equipment you will use

Bowl

In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings.

Ingredients you will need

Lime Juice

Seasoning

Cilantro

Jalapeno Pepper

Garlic

Juice

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

Equipment

Bowl

Whisk

Ingredients

Servings:

0teaspoons

cayenne pepper 315milliliters

julienned seedless cucumber 79milliliters

minced fresh cilantro 1

garlic clove, minced 3

green onions, chopped 1

jalapeno pepper, seeded and finely chopped 1mediums

jicama, peeled and julienned 2Tbsps

lime juice 2Tbsps

olive oil 2Tbsps

orange juice concentrate 1small

each small sweet red, orange and yellow peppers, julienned 0teaspoons

pepper 118milliliters

thinly sliced red onion 1teaspoons

salt 1teaspoon

sugar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

Tenuta di Nozzole Le Bruniche Chardonnay

Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.