You must be logged in to post a review.
Sweet and spicy, just the way I like it …
Make the dressing. In a small bowl combine the vinegar, ponzu, oil, honey and fish sauce with a fork or whisk. Taste, and add more ponzu if you’d like a deeper soy flavor.
Prep the veggies. Thinly slice the chili pepper, leaving it with or without seeds depending on your heat preference. Cut the cucumber into chunks, and quarter or halve the radishes, depending on their size. The cucumber and radish pieces should be about the same size. Put the veggies into a bowl.
At about one hour before serving, pour the dressing over the vegetables and allow them to marinate, stirring every 20 minutes or so.
Serve to your favorite spice-lovers.
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!