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5 from 3 votes

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.
Prep Time30 mins
Total Time30 mins
Course: Noodles, Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 2 -4


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
  • cup cilantro leaves
  • Lime wedges
  • Shelled hemp seeds (optional)


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.


*For a gluten-free option, use Bragg's Aminos or gluten-free soy sauce