Thai Salad

• 4 tablespoons finely julienned jicama
• 4 tablespoons finely julienned carrots
• 4 tablespoons finely julienned daikon radishes
• 4 tablespoons finely julienned papayas
• 4 tablespoons finely julienned cucumbers
• 4 tablespoons coarsely julienned pre- cooked duck breasts (leftover)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 12 teaspoon sesame oil
• 14 teaspoon dark sesame seeds
• 14 teaspoon light sesame seeds
• 14 teaspoon cumin seed
• 14 lime wedge, for each serving

1. Combine the seeds and place in a small dry skillet.
2. Toast lightly until they give off a pleasant aroma.
3. Remove from the skillet to prevent scorching and reserve.
4. Combine all the remaining ingredients except the duck and lime wedge and toss gently but thoroughly.
5. You can substitute any meat for the duck.
6. Serve, garnishing with the duck meat and squeezed lime wedge and a sprinkle of the toasted seeds.

jicama, carrots, radishes, papayas, cucumbers, fish sauce, soy sauce, sesame oil, sesame seeds, light sesame seeds, cumin, lime

Taken from www.food.com/recipe/thai-salad-279206 (may not work)