Rainbow Jicama Salad with Poppy Seed Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots, large
  • 1 Jicama, medium
  • 4 Radishes
  • 2 cups Red cabbage
  • 1 cup Sugar snap peas

• Condiments

  • 2 tbsp Lime juice, fresh-squeezed
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1/2 tsp Poppy seeds

Found on holajalapeno.com

Description

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons fresh-squeezed lime juice
• 1/2 teaspoon poppy seeds
• 1 medium jicama, peeled and cut into matchsticks
• 1 cup sugar snap peas, sliced
• 4-5 radishes, cut into matchsticks
• 2 large carrots, cut into matchsticks
• 2 cups thinly sliced red cabbage

Directions

• Combine all ingredients in a resealable jar. Cover tightly and shake until smooth. Dressing can be refrigerated for up to a week.
• Toss all the ingredients together. Drizzle dressing over the top and toss until well coated. Season with salt and pepper and toss again. Serve immediately.
• All the vegetables can be cut up to a day in advance. Keep them separated however, otherwise the red cabbage will color anything it touches. Dress the salad right before serving.