This morning, we shared some VegOut! fun with Great Day Houston viewers. With the help of VegOut! HERE partner and long-time Recipe for Success Chefs Advisory Board member, Kiran Verma of Kiran’s Restaurant, we joined Deborah Duncan in the studio kitchen to enlighten folks about an unusual veg – JICAMA!
Kiran showed how easy it is to toss together a unique and delicious salad of fresh vegetables, amped up by a tasty dressing. Deborah was a fan. We think you will be, too, so we’ve provided Kiran’s recipe below.
OR, stop by Kiran’s on Jan 17 (Jicama Day) – or any day in March – to try the chef’s daily specials, featuring our Veggie of the Day. Getting your veggies couldn’t be simpler!
Jicama Salad with Mango and Champagne Vinaigrette
Ingredients
By Kiran Verma, Kiran’s Restaurant
For salad:
1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
1/2 red onion, cut into matchsticks
1 cup Baby Arugula
¼ tea spoon roasted Cumin
¼ cup Pomegranate seeds
For dressing:
1/2 cup chopped cilantro leaves
2 limes, juiced
1/4 cup honey
2 teaspoon of Champagne Vinegar
2 teaspoon Mango Pulp
1/8 teaspoon salt
1/2 teaspoon of pepper mélange
1/8 teaspoon cayenne pepper or more to taste
1/8 teaspoon chaat masala
Directions
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, mango pulp, vinegar, Pepper Mélange, salt, and cayenne pepper together in a bowl.
- Pour the dressing over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
- Lightly toss Baby Arugula in olive oil.
- Garnish the salad with pomegranate seeds and roasted cumin.
