Citrus-Cured Root Vegetable Salad
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
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.