JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.

　　

Ingredients

serves 4 to 6

　　3 tablespoons soy sauce

　　3 tablespoons rice vinegar

　　3 tablespoons neutral-flavored cooking oil, such as canola or soybean

　　1/2 teaspoon sesame oil

　　1 tablespoon plus 2 teaspoons sugar

　　1/4 teaspoon red pepper flakes

　　1/2 head green cabbage, cored and thinly sliced (8 cups)

　　1 small carrot, thinly sliced

　　1/2 red bell pepper, sliced

　　1/2 medium jícama, thinly sliced

　　3 green onions (white and green parts), thinly sliced

　　Toasted slivered almonds, for garnish

　　

Step 1

To make the dressing, in a large bowl, whisk together the soy sauce, vinegar, cooking oil, sesame oil, sugar, and red pepper flakes.

　　

Step 2

Add the cabbage, carrot, bell pepper, jícama, and green onions, and toss the vegetables with the dressing. Garnish with the toasted almonds and serve immediately.

　　

Make Ahead

Step 3

Refrigerate the dressing and the vegetables separately for up to 1 day; toss together just before serving.

　　Pure Flavor