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Jicama Slaw w/ Herbacious Spicy Lime Vinaigrette

For Salad:
2 cups jicama, thinly julienned
1 cup snow peas, thinly julienned
1 cup carrots, thinly julienned
1/2 red onion, thinly sliced
kosher salt and freshly cracked black pepper

For Herbacious Spicy Lime Vinaigrette:
1 packed cup cilantro, roughly chopped
3/4 cup fresh mint, roughly chopped
2 green onions, roughly chopped
1 serrano peppers, roughly chopped, (seeded or unseeded depending on how spicy you like it)
1 1/2 tsp cumin seeds, toasted and freshly ground (can substitute store bought ground cumin but doesn't have the same flavor)
1 1/2 tbsp tamarind paste
2 tbsp water
2 tsp honey
1/4 cup fresh squeezed lime juice
1/4-1/2 cup canola oil, depending on how tart you like it
kosher salt and freshly cracked black pepper

Make the vinaigrette: Dissolve the tamarind paste in 2 tbsp of water. Add the tamarind/water mixture, cilantro, mint, green onions, serrano peppers, ground cumin, honey, and lime to a food processor. Process the ingredients until the herbs and peppers have been fully pulverized into tiny little bits. While the food processor is running, slowly drizzle in the oil to form an emulsified vinaigrette. Taste the dressing and season with salt and pepper as necessary.

In a mixing bowl, add the julienned jicama, snow peas, carrots and red onions. Pour about half of the vinaigrette over the julienned veggies then toss to coat. Taste the salad then season with kosher salt and freshly cracked black pepper as necessary. Chill the salad for at least 20 minutes before serving. This salad goes great with some simply seasoned and seared fish, such as red snapper. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Fresh Red Snapper w/ Jicama Salad
http://www.whatwereeating.com/recipes/fresh-red-snapper-w-jicama-salad/