Active Time

　　35 min

　　Total Time

　　35 min

　　A rich meal calls for a crisp salad, in shades of green and white, to cleanse your palate. Radish sprouts add a peppery bite to the crunchy jicama and flat leaves of parsley and celery.

Ingredients

　　3 tablespoons fresh lemon juice

　　1 1/2 tablespoons rice vinegar (not seasoned)

　　1 1/2 tablespoons sugar

　　3/4 teaspoon kosher salt

　　3 tablespoons olive oil

　　3/4 pound jicama, peeled and cut into thin matchsticks

　　3 cups flat-leaf parsley leaves (from 2 bunches)

　　2 cups celery leaves (from about 2 bunches)

　　6 scallions, thinly sliced

　　1 1/2 cups radish sprouts (from a 3-ounces package)

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