Sea Parsley Salad With Rice Wine Vinaigrette

1. 1

   To make the dressing, combine all ingredients in a blender, and process until smooth.

2. 2

   Set aside.

3. 3

   To make the salad, heat the vegetable oil in a small heavy skillet over medium-high heat, and add one-third of the sea parsley.

4. 4

   Cook, stirring occasionally, until the parsley is crispy, about 4 minutes.

5. 5

   Remove the parsley with a slotted spoon, and drain on paper towels.

6. 6

   In a large bowl, combine carrots, jicama, cucumber and remaining sea parsley, and toss.

7. 7

   Toss again with the dressing.

8. 8

   Crush the fried sea parsley, and sprinkle it over the salad, along with the sesame seeds.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.