Broccoli Jicama Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups broccoli flowerets | Wash and cut into small same-size pieces |
| 1 medium-sized jicama (2 cups) | Wash and cut into thin strips about 1/4 inch wide (2 cups diced jicama) |
| 1 red bell pepper | Wash, trimmed and cut into thin slices |
| 1 tablespoon black or white sesame seeds | Preferably toasted |
| Dressing Ingredients: | |
| 2 tablespoon lite soy sauce | |
| 3 tablespoon rice vinegar | |
| 1 tablespoon chili garlic sauce | (optional) |
| 1 clove garlic | Washed, peeled and minced |
| 1/2 teaspoon ground ginger | |
| 2 teaspoon sesame oil (or oil) | |
| 1 tablespoon honey | |
| 2 tablespoon peanut oil (or oil) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl or glass measuring cup combine the soy sauce, rice vinegar, chili garlic sauce, garlic, ginger, sesame oil, and honey. | |
| 2 | Whisk in the peanut oil and let dressing sit while you prepare the vegetables. | |
| 3 | Cut broccoli into small same-size flowerets. | |
| 4 | Peel jicama and cut into slices about 1/4 inch thick, then cut each slice into strips about as long as the broccoli pieces. | |
| 5 | Cut red bell pepper into thin slivers. | |
| 6 | Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing. Chill until ready to serve. | |
| 7 | Toss salad with sesame seeds and serve. |
Posted in Vegetable Salad Recipes
