Sweet Life Disclosure: This is a sponsored post with Kikkoman and Latina Bloggers Connect. Thanks you for supporting the companies I collaborate to bring you exciting, new recipes.
Spicy Chayote –Jicama Salad
Summer entertaining to me is all about ease in the kitchen. No fussy cooking, easy appetizers and refreshing cocktails. Because in the midst of the hottest month in Texas this gal’s motivation is simple, easy, cool cooking. Earlier I shared with you an easy appetizer for roasted cauliflower that is always a hit with my family using Kikkoman Teriyaki marinade well today I want to share with you an easy side salad that really packs a punch.
My spicy chayote-jicama salad is inspired from a recipe I tried when I sat in on a cooking demo with Patti Jinich. She made an cold chayote salad, it was delicious and I knew I wanted to recreate it soon. A few weeks back while rummaging through my cooking magazine for inspiration I spotted a recipe that combined both chayote and jicama, yum.
I decided to adapt the recipe, add my own personal spin using Kikkoman soy sauce as the base for my dressing. Light, crunchy and refreshing this salad is spot on with flavor. If you have never tried a chayote I highly suggest you give them a try. They taste like a bit like a green apple and hold up well if sautéd or baked.
Kikkoman soy sauce is traditionally brewed and is a versatile ingredient that can be used to cook many different types of cuisines. Kikkoman soy sauce is a flavor enhancer and can made into marinades or dressings. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color.
- 1/4 cup fresh lemon juice
- ¼ cup Kikkoman Soy Sauce
- 1 jalapeno thinly sliced
- 2 chayotes
- 1 small jicama
- 2 medium cucumbers
- Whisk the lemon juice, soy sauce and jalapeno in a small bowl. Place in fridge until ready to serve.
- Peel and slice the chayotes and jicama into thin wedges using a mandolin. Thinly slice the cucumbers also through mandolin. Arrange vegetables onto a serving platters and drizzle with dressing before serving. Serve with additional dressing on side.
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.