Ingredients

• FOR THE DRESSING

  • 3 tablespoons cider vinegar
  • Pinch of sugar
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 1/4 cup chopped fresh cilantro leaves
  • 1 small jalapeno, seeded and minced (about 1 tablespoon)
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup extra-virgin olive oil

• FOR THE SALAD

  • 3 cups watercress, thick stems removed
  • 2 small carrots, peeled into ribbons (about 1 1/2 cups)
  • 1/2 small jicama, peeled into ribbons (about 1 cup)