- 1/4 cup golden miso
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon oriental sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 cup matchstick-size strips peeled jícama
- 1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips
- 1 red bell pepper, seeded, cut into matchstick-size strips
- 1 small carrot, peeled, cut into matchstick-size strips
- 1/4 cup chopped fresh cilantro
- Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
- Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
- Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.