How to make it

  • 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.

Reviews & Comments 1

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  • waterlily 10 years ago
    Another terrific recipe, thanks!
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