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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is another recipe from The Mansion on Turtle Creek in Dallas. It is a recipe created by chef Dean Fearing and is Southwest cuisine at it's best. The recipe calls for cold-pressed peanut oil. I make it with canola because it's easier to find and it's healthier. Ingredients:
1/2 small jicama, peeled and cut into thin strips |
1/2 small red bell pepper, cut into thin strips |
1/2 small yellow bell pepper, cut into thin strips |
1/2 small zucchini, halved lengthwise, seeded, and sliced thinly |
1/2 small carrot, peeled and cut into thin strips |
4 tablespoons peanut oil, cold-pressed |
2 tablespoons lime juice |
cayenne pepper |
salt |
Directions:
1. Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
2. May be refrigerated for several hours before serving. Add the salt just prior to serving.
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