Nutrition per serving may change if servings are adjusted.
¼ cup snipped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
¼ teaspoon salt
⅛ teaspoon crushed red pepper
½ of a medium jicama, peeled and cut into thin matchstick size pieces (about 3 cups)
¾ cup radishes, trimmed and thinly sliced
½ cup julienne or packaged coarsely shredded fresh carrots
2 green onions, cut into 2-inch pieces and thinly sliced lengthwise
Lime wedges (optional)
In a large bowl, whisk together cilantro, vinegar, oil, salt and crushed red pepper. Add jicama, radishes, carrots and green onions. Toss to coat. Serve immediately or cover and chill for up to 2 hours. If desired, garnish with lime wedges.