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