Jícama, a Mexican root vegetable with the crispness of a raw potato, but with a sweeter taste, adds great crunch to this simple salad, which gets a lift from the unexpected addition of soy sauce and sesame oil to the dressing. My great-grandmother used beet coloring as lipstick and as blush. Here I add beets not only for their vibrant color but also for crunch.
Recipe information
Yield
serves 6
Ingredients
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 tablespoon toasted sesame oil
2 teaspoons balsamic vinegar
1 tablespoon sugar
1 fresh árbol chile, stemmed, seeded, and cut into rings
Salt and freshly ground black pepper
2 cups shredded peeled jícama (from 1 small jícama)
3 medium raw beets, peeled and shredded
1 cup thinly sliced peeled seeded cucumber
Preparation
Mix the soy sauce, lime juice, sesame oil, balsamic vinegar, sugar, and árbol chile in a medium bowl. Season the dressing to taste with salt and pepper. Toss the jícama, beets, and cucumber with the dressing to combine. Cover and refrigerate until chilled. Serve cold.
