Share: 

Thai Monkey Jicama Salad

July 21, 2013

INGREDIENTS:

1 large jicama, peeled and julienned

2 navel oranges, peeled and cut into

chunks

1 large red bell pepper, cut into bite-size pieces

1/2 hothouse cucumber, diced

3 small sweet yellow peppers, sliced

2 small sweet orange peppers, sliced

4 radishes, thinly sliced

3 Thai chile peppers, minced

1/2 jalapeno pepper, diced

1/2 bunch cilantro, chopped

1 lemon, juiced

2 teaspoons Thai Monkey Hot Sauce

ground black pepper to taste

DIRECTIONS:

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, Thai Monkey Hot Sauce and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.