A refreshing and vibrant salad featuring crisp jicama, zucchini, carrots, and a tangy dressing.
Peel the jicama, then slice it in half lengthwise and cut into thin matchsticks.
Cut the jicama into uniform pieces for even texture.
Slice the zucchini in half lengthwise and cut into thin matchsticks.
If the zucchini is too soft, chill it before slicing for easier handling.
Peel the carrots, then slice them into thin matchsticks.
Use a julienne peeler for quicker preparation.
Peel and slice the red onion into thin half-moons.
Soak the onion slices in cold water for a milder taste.
Combine the prepared vegetables in a large salad bowl.
Toss the vegetables lightly to mix them evenly.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, cayenne, and cilantro.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the vegetables and toss to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve the salad in individual bowls or plates, garnished with additional cilantro if desired.
Chill the salad before serving for a refreshing experience.
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