Dean Fearings Warm Lobster Tacos With Yellow Tomato Salsa Food

JICAMA SALAD

Jicama Salad image

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.

Provided by Julie in TX

Categories Tex Mex

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
May be refrigerated for several hours before serving. Add the salt just prior to serving.

Nutrition Facts : Calories 150.9, Fat 13.7, SaturatedFat 2.3, Sodium 8.3, Carbohydrate 7.5, Fiber 3, Sugar 1.9, Protein 0.9

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