Make Ahead

Jicama, Carrot, and Napa Cabbage Salad with Soy-Citrus Dressing

December  2, 2019
Photo by Stephanie B.
Author Notes

Crispy, crunchy, fresh, and the perfect companion to my Korean Quiche (https://food52.com/recipes...). Because you can’t have quiche without salad; those are the rules. —Stephanie B.

  • Serves 8 as a generous side
Ingredients
  • Soy-Citrus Dressing
  • 2 teaspoons grated fresh ginger
  • juice from 2 oranges, I used navel
  • juice from 3 limes
  • 1/4 cup soy sauce
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons neutral oil
  • 2 teaspoons honey or sugar, or to taste
  • 1/2 teaspoon gochujaru (flakes, not powder), or to taste
  • Salad
  • 3 scallions, thinly sliced
  • 1 large carrot (100g), grated
  • 3/4 of a small jicama (500g) peeled and cut into match sticks, or whatever shape you find convenient to eat
  • 1/2 of a small head of napa cabbage (250g), chopped
  • 1/2 cup chopped cilantro
  • roasted, unsalted peanuts to garnish
In This Recipe
Directions
  1. Whisk all the dressing ingredients together, taste and adjust any flavors to your preference. Set aside.
  2. Mix all of the salad ingredients together, except the peanuts, in a large bowl.
  3. Portion out salad servings and drizzle with soy-citrus dressing to taste. Garnish with peanuts, serve alongside Korean Quiche (https://food52.com/recipes/82244-korean-quiche).
  4. Note: The dressing and salad can be made ahead. I mix the dressing and the salad into separate Tupperware for easy storage. Undressed, the salad mix will last in the refrigerator for 3-4 days. Dressing will also keep well in the fridge. Portion out servings and garnish with peanuts as you need them.

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