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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a hit at my house. Ingredients:
1 large jicama (enough to make four cups of julienne sticks) |
1 cup dry roasted salted peanut, lightly crushed |
1 large red bell pepper, diced |
1 -2 bunch fresh cilantro, to taste |
1 cup sugar |
1 cup white vinegar |
1/2 teaspoon red pepper flakes |
Directions:
1. Peel and julienne the jicama (don't grate it or it will be a soggy mess).
2. Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
3. Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
4. Chop cilantro.
5. Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
6. Take remaining cilantro and sprinkle over salad, top with peanuts.
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