Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing
Jicama is spiralized to serve as "noodles" in this fresh vegetable salad. Then, peppers, scallions, purple cabbage, kale, and cilantro are tossed with the jicama and drizzled with a creamy tahini-ginger dressing. This recipe can serve 2-3 for a full meal or 4 smaller side salads.
Servings: 2 -4
Ingredients
For the Dressing
- ¼ cup tahini
- 2 ½ tablespoons reduced-sodium tamari or soy sauce*
- 2 tablespoons toasted sesame oil
- 2 tablespoons fresh lime juice
- 1 ½ tablespoons agave nectar
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon peeled and minced fresh ginger root
- optional: ½ teaspoon minced fresh turmeric root
For the Salad
- 2 medium jicama roots, peeled and spiralized or julienned
- 1 orange pepper, cored and julienned
- 1 red pepper, cored and julienne
- 1 bunch of scallions, trimmed and cut into matchsticks (white and light green parts)
- 1 ½ cups thinly sliced purple cabbage
- 2 cups stemmed and thinly sliced dino or lacinto kale
- ⅓ cup cilantro leaves
- Lime wedges
- Shelled hemp seeds (optional)
Instructions
To Make the Dressing
- Add the tahini, soy sauce, sesame oil, lime juice, agave nectar, apple cider vinegar, garlic, ginger, and turmeric to a medium bowl. Whisk together for 30-45 seconds. Cover and refrigerate until ready to use.
To Assemble the Salad
- Add the spiralized jicama, orange pepper, red pepper, scallions, purple cabbage, kale, and cilantro to a large bowl. Toss to evenly distribute the vegetables.
- Divide the vegetables amongst 2-4 large bowls. Drizzle with the dressing and garnish with a lime wedge and hemp seeds, if desired.
Notes
*For a gluten-free option, use Bragg's Aminos or gluten-free soy sauce