1 tablespoon fresh Lime Juice
1 teaspoon Chili Oil
1 teaspoon Granulated Sugar
3/4 cup Carrots, julienne
3/4 cup Zucchini or Summer Squash, julienne
1/4 cup Jicama, julienne
1/4 cup Radish, julienne
Serves 4 (makes about 2 Cups)
In a medium bowl whisk together the lime juice, chili oil, and sugar. Add the vegetables and toss to coat. Season with salt and freshly ground black pepper to taste. Cover and refrigerate at least one hour prior to serving.
NOTE:
You can prepare your own Chili Oil by combining 1/2 cup canola oil, 1/4 cup sesame oil, half of a seeded Scotch bonnet chili, 1/3 cup chopped cilantro stems, one tablespoon freshly grated ginger, and two tablespoons finely chopped shallots in a non-reactive saucepan. Bring the mixture to a boil over medium heat. Remove the saucepan from heat and let cool to room temperature.
Strain the oil through a fine sieve into a small container. Discard the solids. The Chili Oil will keep, refrigerated, for up to two weeks. It contains about 40 calories and 4.5 grams of fat per teaspoonful.