This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
1/4 cup golden miso*
1/4 cup honey
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
1/2 cup plus 2 tablespoons vegetable oil
1 cup matchstick-size strips peeled jícama
1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, seeded, cut into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Preparation
Step 1
Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
Step 2
Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
Step 3
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
