Oysters with Spicy JÃcama Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 first-course servings
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 55 g(18%)
- Cholesterol 150 mg(50%)
- Fat 7 g(11%)
- Fiber 12 g(48%)
- Protein 32 g(63%)
- Saturated Fat 2 g(8%)
- Sodium 1243 mg(52%)
- Calories 432
Preparation Mix chili sauce and 3 tablespoons vinegar in small bowl. Season sauce to taste with salt and pepper. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl. Season salad to taste with salt and pepper. (Sauce and salad can be prepared 8 hours ahead. Cover separately and refrigerate.) Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates. Spoon 6 mounds jicama salad around each sauce bowl. Top each mound of salad with 1 oyster.
Preparation Mix chili sauce and 3 tablespoons vinegar in small bowl. Season sauce to taste with salt and pepper. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl. Season salad to taste with salt and pepper. (Sauce and salad can be prepared 8 hours ahead. Cover separately and refrigerate.) Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates. Spoon 6 mounds jicama salad around each sauce bowl. Top each mound of salad with 1 oyster.
