Jicama is one of my favorite root vegetables with it’s crisp, juicy texture and subtle sweetness. that stands alone or can be tossed together with other crispy vegetables into a refreshing light salad.
The subtle sweetness of the jicama plays off the spiciness of the radishes with the hint of chili to fire up the heat. Lately I have been adding a little toasted sesame oil with the cilantro to give it a somewhat of an asian influence. Feel free to experiment to your own preferred taste.
FOR THE SALAD:
- Jicama peeled and cut into 1/2 “ cubes (approximately 2 lbs. = 4 cups chopped)
- About 12 radishes radishes, (approximately 2 cups) cut into 1/8” slivers
- 1/4 cup red onion, chopped
- 1 teaspoon minced fresh jalapeño (or to taste)
- 3 tablespoons chopped fresh cilantro leaves
FOR THE DRESSING:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 4 tablespoons coconut amino
- 1 1/2 teaspoon fresh squeezed lime juice
- 1 – 2 drops of “Stevita” to taste
PREPARATION:
Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients, pour over salad and toss to coat.
Serves 4-6
NOTES:
Coconut Aminos – A Soy-Free Seasoning Sauce, 100% Organic, Gluten-Free, Dairy-Free and Vegan It is very low on the glycemic index and is an abundant source of 17 amino acids, minerals, and vitamins Coconut aminos have a nearly neutral pH.
