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Citrus-Cured Root Vegetable Salad

What you need: 

1 small jicama, peeled and julienned
1 red beet, peeled and julienned
1 golden beet, peeled and julienned
1/2 sweet potato, peeled and julienned
3 medium carrots, peeled and julienned
1/2 vidallia onion, thinly sliced
1 poblano pepper, minced
1 serrano pepper, optional, minced
1 cup fresh lime juice
shaved ginger, to taste

What you do: 

1. Combine vegetables with lime juice.
2. Marinate for 60 to 90 minutes, tossing occasionally.
Note: American palettes sometimes have trouble with this amount of acid. If you find yourself with something too "limey" add a few teaspoons of raw sugar and a few dashes of tamari.
Source of recipe: Something between a vegetable "ceviche" and Egyptian pickled vegetables. Lots of acid. Lots of crunch. Plates well with Moujaddarah, Hummus, Labneh, ful.

Preparation Time: 
1 hour, Cooking time: 90 minutes
Cooking Time: 
90 minutes
Servings: 
8

SO HOW'D IT GO?

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