Mexican + Salad = Perfection. This is a must-make salad for the end of summer, beginning of fall, or quite frankly *anytime* of year. It is one of the dozens of delicious recipes in ‘Fried Chicken & Champagne‘ (highly recommend this cookbook!).
After shot. Rainbow veggies.
Ingredients:
* 2 cups diced, peeled jicama
* 2 cups diced, unpeeled Gala apple
* 2 cups raw corn (cut off of the cob)
* 2 cups diced, unpeeled English cucumber
* Cilantro
Directions for salad:
Jicama. LOVE.
Apple with peels. Adds some red. And fiber.
Cukes
Fresh raw corn.
* Once all the ingredients are diced, mix together
mix
up close
* Add chili lime vinaigrette (recipe below!)
after dressing is added and mixed, add cilantro on top.
* Serve!
Ingredients of dressing:
* 2 jalapeno peppers
* 1 tablespoon chopped ginger
* 1 tablespoon chopped garlic
* 2 tablespoons sugar
* 4 tablespoons soy sauce
* 4 tablespoons lime juice
* 1.5 cups canola oil
* 1/4 cup chopped cilantro
* salt and pepper to taste
Directions for dressing:
* In a blender, combine the jalapenos, ginger, garlic, sugar, soy sauce, and lime juice. Puree until smooth.
In blender
side view
blended
delish
Store in a cup. Yes, these are plastic kids cups and kind of looks like pee, but don’t mind that. it is SO delicious — tangy, spicy, sweet.
* Slowly add the oil
* refrigerate until used
VOILA! Enjoy the rest of the week!
Looks delish!
devoured it.
Love the kids cups. Not the pee.
Sorry. bad picture!
Bueno
MUY bueno
Soy Sauce in Mexican Food – THE BEST
HA Asian-Mexican blend. Always good.
amazing topping for tacos also maybe?
hmmmmmmm good idea.
looks soooooo good!