Prep Time:
25 mins
Additional Time:
20 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.
Nutrition Facts (per serving)
181
Calories
11g
Fat
18g
Carbs
3g
Protein
