Ingredients:
- 2 pounds jicama — julienned
- 1 small red bell pepper — julienned
- ½ orange bell pepper — julienned
- 2 tablespoons finely chopped onion
Lime and Cilantro Dressing:
- 3 tablespoons fresh cilantro — finely chopped
- Juice from 2 fresh limes
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1/8 teaspoon cayenne
- salt and pepper — to taste
Garnish: dollop of sour cream
Directions:
Peel jicama and remove core and seeds from peppers. Julien all (cut in very fine slices, about 16″ in diameter). Chop onion. Mix all ingredients together. Combine all ingredients for dressing except for salt and pepper. Pour over salad and mix well. Let set at least one-half hour before serving. Salt and pepper to taste.
