Jicama Salad with Maguey Sweet Sap
Jicama sliced into large batons
Green Onion sliced fine
Red Pepper Flakes
Rice Wine Vinegar
Maguey Sweet Sap
Himalayan Pink Salt
Fresh Ground Pepper
For one salad place two tablespoons of Maguey Sweet sap into a bowl and add one tablespoon of olive oil and 3 tablespoons of rice wine vinegar and whisk. After liquids are emulsified add in the chopped parsley, cilantro, green onion and a pinch of red pepper flakes and mix gently, at this point you add in your slices of jicama and sliced grape tomatoes and toss gently to coat evenly. Put everything on a plate and top with radish sprouts then some fresh ground pepper and a couple of pinches of Himalayan Pink Salt. Enjoy.
This fresh and crunchy salad is a great starter for any dish but it would especially be good before a nice piece of grilled fish. Try some Maguey Sweet Sap.