1 bunch watercress
1 lb (1 med) jicama
6 radishes, washed
1/2 small red onion
2 or 3 jalapeños
1/4 cup chopped fresh cilantro, loosely packed
1/4 cup fresh lime juice
1/2 tablespoon apple cider vinegar
1 1/2 tablespoons sugar
1/2 teaspoon salt
Wash watercress and pat dry with a clean towel or paper towels. Remove large stems and discard.Peel jicama and cut into 1/4-inch thick slices.
Stack slices and cut into 1/4-inch wide strips. Cut strips into 2-inch sticks. Cut radishes into 1/8-inch thick sticks using the same method.
Cut red onion in half and slice as thinly as possible, about 1/8-inch thick. Seed jalapeños and slice thinly.
Chop cilantro. Toss watercress, jicama, radishes, onion, jalapeño and cilantro in a medium bowl; cover and refrigerate until ready to serve, up to 24 hours To make dressing, squeeze limes and whisk juice with vinegar, sugar and salt.
Drizzle over salad just before serving and toss to coat thoroughly.
No Nutritional Information Available
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