Jicama, Radish and Cucumber Salad
This refreshing jicama, radish and cucumber salad with brown rice vinegar dressing is a great new way to enjoy your vegetables with a new flavor twist. Enjoy immediately, or refrigerate overnight to let the flavors really reach their peak.
Ingredients:
- 4 cups cucumber (preferably seedless), medium
diced
- 4 cups jicama, cut into 1/4" matchsticks
- 2 cups radish, sliced thin
- 1 Tbsp mint, chopped fine
- 1 Tbsp Italian parsley, chopped fine
- 1 Tbsp cilantro, chopped fine
- 1/3 cup mirin
- 1/4 cup lemon juice (preferably fresh squeezed)
- 1/3 cup brown rice vinegar
Directions:
Prep cucumber first, let juices drain. Combine jicama,
radish, cucumber, mint, parsley, and cilantro in large
bowl. Toss lightly to combine. Mix mirin, lemon juice,
and brown rice vinegar in small bowl. Whisk to
combine. Pour over vegetables. Toss lightly.
This recipe yields 10 servings. Each serving contains
approximately: 35 Calories, 0g Fat, 0g Saturated Fat,
1g Protein, 7g Carbohydrates, 3g Fiber, 0g
Cholesterol, 11mg Sodium.
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