This is an Asian inspired salad using Jicama or yam bean a low calorie root vegetable which a fresh slightly sweet taste which works in salads or with fruit. Serve this salad with Grilled or panfried fish, or steak or as part of an Asian banquet.
10 minutes (plus 15 minutes marinating time)
1 cosberg lettuce (or substitute cos or iceberg leaves washed,dried roughly torn)
2 spring onions halved and finely sliced
Small handful of mint, roughly chopped
Small handful of coriander, roughly chopped
1 Lebanese cucumber (halved lengthways) seeds scooped out then cut lengthways into fifths
1 Jicama, skin peeled off and finely juileened preferably using a mandolin
2 1/2 tbspns malt vinegar
4 tbspns olive oil
2 1/2 tbspn light soy sauce
1 tspn sugar
2 pinches salt
1 clove garlic finely chopped
Mix dressing ingrediants together and marinate spring onions in the dressing in a large bowl from 10 minutes-1 hour.
Add jicama, cos, cucumber and herbs and mix thoroughly. Taste for seasoning and serve.