Parsley, Celery Leaf, and Jicama Salad
A fresh and crisp salad combining crunchy jicama matchsticks with tender parsley and celery leaves, dressed in a bright lemon-rice vinegar vinaigrette. Perfect as a light and refreshing side dish.
6 servings
10 min
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Ingredients
- •3 tablespoons fresh lemon juice
- •1½ tablespoons rice vinegar
- •1½ tablespoons sugar
- •¾ teaspoon kosher salt
- •3 tablespoons olive oil
- •¾ pound jicama
- •3 cups flat-leaf parsley leaves
- •2 cups celery leaves
- •6 whole scallions
- •1½ cups radish sprouts
Cooking Instructions
- 1.
Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
5 min
- 2.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
5 min
