Vietnamese Jicama Noodle Salad Recipe
INGREDIENTS
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FOR THE DRESSING
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3 tablespoons fresh lime juice
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3 tablespoons fish sauce (I like Red Boat)
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1 garlic clove, sliced
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1 teaspoon finely grated fresh ginger
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1 tablespoon rice vinegar
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1 tablespoon honey
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1-22 small Thai chiles (or serrano), seeded and thinly sliced
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3 tablespoons avocado oil or other neutral oil
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FOR THE SALAD
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1 large seedless cucumber
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1 medium to large jícama, peeled, spiralized, noodles trimmed
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1 large carrot, peeled, spiralized, noodles trimmed
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4 scallions, thinly sliced
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4 red radishes, thinly sliced into rounds
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1/4 cup fresh cilantro leaves
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1/4 cup Thai basil or regular basil leaves, thinly sliced
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1/4 cup chopped roasted unsalted cashews
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Lime wedges, for serving
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