This is not an original recipe, and I apologize that I cannot reference the person who created it; I had the card in my box but no name or book attached.
It's a wonderfully delicious, light salad that pairs perfectly with Asian dishes. My kids had never had jicama before. Willow stood on a chair at the counter and ate half of the jicama sticks before I could toss them with the salad. So I'm guessing this salad could be referenced as "child-friendly."
ingredients 1/2 lb. edamame (thawed if frozen) 1 medium-sized jicama, peeled and sliced into matchsticks 1 brightly-colored apple, sliced into matchsticks (I used Pink Lady) 1/2 c. cilantro, chopped 1/4 c. brown rice vinegar 1 T. toasted sesame oil
instructions 1. Toss the edamame, jicama and apple with the vinegar and sesame oil.
2. Sprinkle each serving with cilantro and serve at room temperature.
This is not an original recipe, and I apologize that I cannot reference the person who created it; I had the card in my box but no name or book attached.
It's a wonderfully delicious, light salad that pairs perfectly with Asian dishes. My kids had never had jicama before. Willow stood on a chair at the counter and ate half of the jicama sticks before I could toss them with the salad. So I'm guessing this salad could be referenced as "child-friendly."
ingredients
1/2 lb. edamame (thawed if frozen)
1 medium-sized jicama, peeled and sliced into matchsticks
1 brightly-colored apple, sliced into matchsticks (I used Pink Lady)
1/2 c. cilantro, chopped
1/4 c. brown rice vinegar
1 T. toasted sesame oil
instructions
1. Toss the edamame, jicama and apple with the vinegar and sesame oil.
2. Sprinkle each serving with cilantro and serve at room temperature.