Crunchy Jicama and Apple Salad with Lime Honey Vinagrette

When the weather gets warm, I look for things that are crisp, crunchy and citrusy. Lots of times I make broccoli or cole slaw for side dishes, but sometimes you just want something a bit different.

This apple and jicama salad always hits the spot. Jicama is a root vegetable - sweet like and apple but based in the potato family. You can peel it pretty easily or just cut the skin off and then slice it into matchstick shapes (julienne as it were). It is very crunchy and delicious alone. This salad plays on the sweet/citrus side by including green apples as well...
I also toss in a bit of chile powder to the vinagrette to give it a slight "kick" - although be careful not to "slip" and accidentally drop the container of chile powder into the bowl where you are mixing the vinagrette... you may have to start over. (Not that I have any experience with this...)

By the way, the key to this salad is keeping everything about the same thickness - it is supposed to resemble a "slaw" so shredded or thin slices of everything.

Jicama and Apple Salad with Honey Lime Vinagrette

1 medium jicama - peeled and cut into matchsticks (julienne)
2-3 carrots - grated or cut into matchsticks
1 small green or red apple - quartered and sliced very thinly.
2 celery stalks - chopped thinly
1/2 napa cabbage - shredded

Vinagrette (Do this to taste and increase/decrease based on the amount of veggies you have shredded/sliced)
Zest of 2 limes
Juice of 2 limes
3-4 Tbsp Rice Wine Vinegar
2-3 Tbsp Honey
1/4 cup of canola oil
1/2 tsp kosher salt
1/4 tsp of chile powder
pepper to taste

1. Make vinagrette in the bottom of a large mixing bowl. Mix together all ingredients except canola oil, salt and pepper. Whisk in canola oil slowly to "emulsify" the vinagrette (just a fancy word for whisk whisk whisk until everything is well mixed...) Add salt and pepper to taste. Increase chile powder if desired.

2. Toss shredded veggies with vinagrette. Serve.

(Note: This will stay really crisp for about 1 day or so... but I usually make this the same day I am serving it. You can get everything ready the day before - keep all the veggies separate in the fridge - and the vinagrette separate as well - then mix together before serving.)

This would also be really terrific tossed with some sliced almonds on top and some fresh parsley/cilantro.

Enjoy!