A Very Crunchy Jicama Salad

A Very Crunchy Jicama Salad, with carrots, avocado and bell pepper

A Very Crunchy Jicama Salad, with carrots, avocado and bell pepper

I am particularly fond of jicama’s flavor and crunch. This root is of Mexican origin and tastes like a crisp only-faintly-sweet apple. Jicama isn’t widely available in all markets, so you can replace it with kohlrabi, daikon radish, Jerusalem artichoke or water chestnuts. Jicama at its freshest is delicious raw, on its own, but it gets to yet another dimension when you add acidity – lime or lemon juice or vinegar – which is precisely what we do in this salad. 

The trick of quick-pickling veggies, which is what we’re doing to the jicama and red onions, is a good one you should keep in your arsenal. Double or triple the quantities and keep a container of flavor-boosted, slightly softened vegetables in the fridge – to add to salads and spreads and as garnishes.

This salad involves quite a bit of chopping. You can speed up this step by using a mandolin or a food processor.

The salad keeps quite well and is perfectly delicious the next day.

Ingredients

For the salad:

  • 1-2 jicama, peeled and julienned 

  • ½ small red onion, cut into thin half moon rings

  • 4 tablespoons rice or white vinegar, divided

  • 3-4 carrots, peeled and julienned or finely diced

  • Red bell pepper, julienned or finely diced

  • A small bunch cilantro or parsley, finely chopped

  • 1 ripe (but not too ripe) avocado, sliced or cubed

  • A handful of chopped roasted nuts or seeds: almonds, cashews, pistachios, walnuts, pumpkin seeds (optional)

  • A handful hemp hearts (optional)

  • Salt and pepper to taste

For the dressing:

  • 2 tablespoons whole grain mustard

  • 3 tablespoons tablespoons rice or white vinegar

  • 4 tablespoon olive oil

  • ½ teaspoon agave or honey

Preparation

This salad involves quite a bit of chopping. You can speed up this step by using a mandolin or a food processor

This salad involves quite a bit of chopping. You can speed up this step by using a mandolin or a food processor

Place the julienned jicama in a bowl, and pour in 3 tablespoons of rice vinegar, toss and set aside for at least 30 minutes (can be marinated for up to several days in the fridge)

Place the cut onion in a small bowl, and pour in 2 tablespoons of rice vinegar, toss and set aside for at least 30 minutes (can be marinated for several days in the fridge)

Remove the jicama and onion from their marinate and place in a large serving bowl, add the carrots, peppers, fresh herbs, avocado, nuts and hemp hearts (if using)

Whisk the dressing ingredients, pour over the salad, mix well, correct taste with salt add pepper if needed

Enjoy!

Dr. Ayala

appetizers, salads, vegetables, side dishAyala Laufer-Cahanajicama, salad, onion, carrot, pepper, herbs, avocadoComment