"Radishes, with their crisp texture and spicy flavor, are a great ingredient in Asian-inspired recipes. You can swap out the other vegetables that I used here—zucchini and carrots—for peppers, jicama, sliced cabbage, etc. Anything crispy and light will work. Enjoy!" Justine
Ingredients:
1 bunch radishes, thinly sliced
½ cup grated carrots
½ a large zucchini, thinly sliced
Dressing:
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
Juice of half a lime
Dash soy sauce (as salt replacement; to taste)
1 tablespoon toasted sesame seeds (see preparation for instructions)
Preparation:
- Heat a small skillet to medium heat
- Add sesame seeds; let them toast, stirring occasionally, until the begin to turn golden brown and aromatic
- Meanwhile, combine vegetables with all other dressing ingredients
- Add sesame seeds, and mix together
Note from Editor: I had to do some research as I had never cooked with jicama. Some of the common names of yam bean are Mexican water chestnut, Mexican turnip, sengkwang, yacon…etc. It is pronounced in the latin world as hecama. Jiicama is another root vegetables which can be eaen raw. However it should be peeled since its peel and other plant parts contain toxin,rotenene.
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