Friday, October 8, 2010

Tri-Color Asian Salad

I'm all about simplicity. Less is very often more. That's why this salad has 3 main ingredients, cucumber, carrot, and jicama, and a very simple dressing. It's light, fresh and wonderfully crunchy. If you've never tried jicama, this is a great opportunity. Jicama is a root that looks like a turnip. It is very sweet, and it's texture is similar to a potato. This salad is low in calories and packed with nutrients. This dish is also a perfect time to practice your knife skills. We'll be cutting the carrots into batonnets (1/4 x 1/4 x 2-2 1/2 inches), and julienning (1/8 x 1/8 x 2-2 1/2 inches) the jicama, and simply cutting the cucumber slices into 6 equal pieces. To learn how to batonnet click here. To learn how to julienne, click here.

Tri-Color Asian Salad
Serves one

12 slices peeled cucumber, each cut into six pieces
8 baby carrots, batonnet
1/3 cup julliened jicama
1 teaspoon orange juice
1 teaspoon soy sauce
1/2 teaspoon rice wine vinegar
1/8 teaspoon honey
Pinch freshly grated ginger
Pinch freshly grated lemon zest
Black pepper to taste
Sesame seeds

Mix the vegetables together in a bowl. In a small bowl, combine the orange juice, soy sauce, rice wine vinegar, honey, ginger, lemon zest and black pepper. Add the dressing to the vegetables, toss together quickly. Use tongs to place the salad on a plate, and sprinkle sesame seeds on top. Enjoy!

Calories: 54 Carbs: 12g Fiber: 4g Fat: 0g Protein: 2g


  1. Love your tri-color Asian Salad. So colorful, and refreshing, and healthy too. Nice blog.
    Thanks for commenting on my blog, and following. I'm following you too. I want to keep up with all the great stuff!

  2. You know, this looks absolutely fantastic, Keaton. AND, it could be used to convinced those who only like monochromatic dishes to try more aesthetically pleasing food. You'd just have to call it Try Colored Asian Salad.