Thursday, May 1, 2008

Thai Jicama Salad

Thai Jicama Salad


1 medium jicama finely shredded
1 medium granny smith apple finely shredded
1/2 medium red onion finely sliced
4 brussels sprouts trimmed then cut in half and finely shredded
1 small jalapeno shaved slices
1/2 cup packed cilantro roughly chopped
Juice from 3 limes
2 tablespoon garlic chili sauce
1 tablespoon hot mustard
1 tablespoon ginger put through garlic press
2 teaspoons anchovy paste (I used Vietnamese fish sauce, Worcestershire would work too.)
4 tablespoons Asian peanut oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

Directions In a medium mixing bowl add jicama, apple, onion, brussels sprouts, jalapeno and cilantro.

Squeeze juice from one lime over the ingredients then toss to coat.

In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes and anchovy paste.Whisk to blend.

Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinaigrette.Pour the vinaigrette over jicama salad and toss to coat.

Season with salt and pepper then chill at least two hours before serving.

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