While this recipe is OK if you have a timid tongue, I felt it was just too bland. I added juice of a small lime (about 1 Tbsp.) and that improved it, I thought. Maybe some more onions woulbe be OK, and more cilantro too. However, I do not recommend more cayenne. That amount was spot on. (Any more would make it hot.) I doubt I will make this again, but I'll enjoy the one I made last night at least for another 24 hours. It will be interesting to see how long this stays good, as the vegetables are fairly wilt-proof, making this a good make-ahead salad.
Great flavor and a nice crunchy salad! I thoroughly enjoyed it! Made for the Epicurean Queens for ZWT 2009! Gracious!
This is great, lots of good crunch and beautiful to look at. It would be an excellent accompaniment to a Mexican meal, or anything that can stand up to a little spice on the side! I made for Spring Pick a Chef.
Yumm! Very tasty. Changes made out of necessity: I left out all of the oil (due to my diet) and the onions- just cause I forgot to buy one. The red onion would have been tasty with the sweet of the honey and raspberry vinegar. Next time (and there will be a next time) I will make sure to remember them. Thanks for posting this tasty salad!
What an amazing salad! Such great colors and crunch! I made this for ZWT3, but then picky daughter and picky niece came up for seconds on the salad! Where did my real kids go?! Aliens? I had never tasted raspberry vinegar before, and didn't think I'd like it, but it gave this crunchy salad a very floral taste...unexpected, but very nice, especially in the summer. I did find the salad to be a bit too oily at first and added a few shakes more of both vinegars, but I think this would all depend on the size of the Jicama. I also cut the vegies to about 1", (just a preference for ease of eating), and used 1/4 teaspoon cayenne, and still didn't feel much heat. When our 17 year-old picky daughter says, "Mom, you should make this salad more often," you get 5 stars all around the whole family! Thanks for posting this! I'll make this again.