Crispy Jicama Salad

5.0 (1 reviews)

1 medium jimaca, diced (approximately 2 cups)
1 large carrot, peeled and cut into 1-inch strips
1 red bell pepper, cut into 1-inch strips
1 small sweet onion, thinly sliced (approximately 1/2 cup)
2 Tbsp. finely chopped cilantro
3 Tbsp. vegetable broth
2 Tbsp. seasoned rice vinegar
1 Tbsp. lime juice
1 tsp. stone-ground mustard
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

• In a salad bowl, combine the jimaca, carrot, bell pepper, onion, and cilantro and toss to mix.
• In a separate bowl, combine the remaining ingredients. Pour over the vegetables and toss to mix.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind