Crunchy Jicama Slaw

jicamaI love jicama, also known as the jicama Mexican yam, or the Mexican turnip.  It has a subtle taste that is reminiscent of both an apple and a potato.  It is so crispy and refreshing and loaded with vitamin C.  My only issue with jicama is that it does not have an amazing color, but that is no problem.  I just paired it with orange, purple and green veggies for a delicious salad that is pleasing to the eye and full of nutrition.  I love knowing that I am eating the colors of the rainbow, with some jicama thrown in!

Just peel the jicama and shred for this salad.  You can even just bite into it like an apple!

Just peel the jicama and shred for this salad. You can even just bite into it like an apple!

  • 1 1/2 c shredded carrot
  • 1 1/2 c shredded purple cabbage
  • 1 1/2 c shredded jicama
  • 1 1/2 c shredded kale

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For the dressing:

  • 2 T soy sauce
  • 1 T olive oil
  • 1 T lemon juice
  • 2 T walnuts
  • 2 t agave nectar
  • 1 t sesame oil

I use my food processor with a shredding blade, but if you don’t have one, you can certainly shred the carrots, cabbage and jicama with a hand grater.  The kale, however, you will have to finely chop.

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Place carrot, cabbage, jicama and kale in a large bowl.

Please click on this photo to enlarge it soyou can see how beautiful the colors are!

Please click on this photo to enlarge it so
you can see how beautiful the colors are!

Combine the dressing ingredients in a blender or food processor and pour over the vegetables.  Mix well.  Note – you may prefer not to use all of the dressing.   I like it a bit dry, but some people prefer it with more dressing.

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If you do not have a blender, or want to take a shortcut, omit the walnuts and just mix the remaining sauce ingredients by hand.  While the walnuts add texture and a bit of creaminess and protein, the sauce will still taste great without them.

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