_DSC4213-2We just returned from the winter wonderland that is the Methow Valley. We stayed in a primitive hut up near Rendezvous Pass and enjoyed lots of early season skiing and time by the fire. It was refreshing to be out in the country again, to feel the air, to see the stars, and to be surrounded by quiet. While we ate well, and often, vegetables were less prevalent than usual. So to make up for it I’ve got a veggie centric recipe for you today.

 

This recipe was part of a recent collaboration with Manos Zapotecas and are part of a Oaxacan style holiday menu.

 

JICAMA SALAD WITH CHILE AND LIME

Serves 4

INGREDIENTS:

2 large carrots

1 jicama

juice from 2 limes

½ cup chopped cilantro

½ teaspoon chili powder

½ teaspoon flaky salt

PROCEDURE:

Peel and slice the carrots and jicama into sticks about 3 inches long and ½ inch thick.

Place the vegetables in a bowl with the lime juice, cilantro, chili powder and salt and toss to combine.