What you need:
- a small jicama- julienned into small sticks
- 2 carrots- sliced into sticks
- 2 green onions/scallions- sliced into slivers
- a handful of fresh cilantro/coriander
- a side of red pepper- sliced into sticks
- 1 lime -juiced
- 2 tbsp honey
- 2 tbsp cider vinegar
- 2 tbsp olive oil
- 1/4 tsp Cayenne pepper
Step 1: carefully cut off the skin with a knife. It can be tough sort of similar to a turnip.
Step 2: with a sharp knife cut the jicama in half, then cut halves into thin slices.
Step 3: line up a few of the slice and slice into matchsticks. Try to make them similar in thickness.
Step 4: peel and cut carrot into similar length pieces as the jicama.
Step 5: cut the carrots in half lengthwise and then slice into matchsticks trying to cut all pieces the same.
Step 6: cut green onions in uniform pieces and then same as the carrots, slice into pieces that are same size as other vegetables.
Step 7: slice off a piece of red pepper and then cut this side in half. Once again slicing into same sized pieces.
Hey, look at this recipe as a way to improve your knife skills. I like to use a large, sharp chef knife. The more you chop the better you get. Don't be that guy that uses the tiniest pairing or steak knife to do this job. Invest in a decent knife. Go on you deserve it!
Back to the Salad!
Step 8: chop the handful of cilantro and squeeze the lime into the bowl with all vegetables.
Step 9: add the rest of the ingredients to a jar or mix in a small bowl so you can dissolve the honey into the dressing and pour over and toss.
It's fresh and tart with a bit of sweet and heat. Similar to a slaw but still thick enough to enjoy the crunch of the vegetables.