Jicama Watercress Salad

1/4 C rice wine vinegar
1/2 C fresh orange juice (juice of 1 orange)
2 T lime juice (juice of 1 lime)
2 T peanut oil
2 T hot chile oil
2 T soy sauce
3 T sugar
1 t sesame oil

1 - medium-size jicama, peeled and shredded thinly
1/2 - bunch watercress, roots removed
1 - ripe avocado, pitted and sliced thinly
1/2 - small red onion, sliced thinly
1/2 C roasted peanuts, chopped coarsely

Combine all dressing ingredients and mix vigorously. If you have a small plastic bowl with a secure lid, you can mix it in there and shake it up. Let the dressing sit at room temperature for at least 10 minutes so that the sugar dissolves.

Place the shredded jicama in a large bowl. Reserve 1/3 cup of the dressing and pour the rest over the jicama. Mix to coat.

Arrange a small bunch of watercress on an individual salad plate. Drizzle a little reserved dressing over the leaves. Place a pile of jicama (a cup or so) on the stems of the watercress to secure it. Add a few avocado slices either on top or along the sides. Sprinkle with peanuts. Drizzle with a little dressing and garnish with cilantro or mint if you desire.

From Veganomicon