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!

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

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.

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.

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.