Jicama Salad with Honey-Lime Dressing

Jicama is a large, slightly sweet ovoid root vegetable with a fibrous texture, rather like a cross between an apple and a potato. It can be eaten raw or cooked. To remove the peel, use a sharp filleting knife and cut it away from the flesh. You can often find them at regular grocery stores.

Use a spring honey to blend with the dressing; use a fall or strongly-flavored honey if you want to feature its flavor. The cashews are a nice savory contrast to the sweetness of the other ingredients here, but are optional.

This salad is also great the next day, when the juice has had a chance to soften the vegetables a little bit. If you think you’ll have leftovers, only add the cashews at the table so they retain their crunch.

Ingredients

• 1 large jicama (1 to 1 1/2 lbs.), peeled and julienned

• 1 large carrot, peeled and julienned

• 1 honeycrisp apple, peeled and diced

• 3 Tbsp fresh lime juice

• 1 Tbsp canola oil

• 2 Tbsp parsley

• 1 Tbsp honey

• 1 tsp kosher salt

• 1/4 cup sesame seeds

• Optional: salted cashews

Directions

• Peel and cut up jicama, carrot, and apple.

• Whisk together juice, oil, and honey. Add salt.

• Pour dressing over salad. Add parsley and cashews if using. Mix to combine. Dress with sesame seeds.

Adapted from Giada di Laurentiis