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.
Course: Noodles, Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
*For a gluten-free option, use Bragg's Aminos or gluten-free soy sauce