Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

 Beautiful, colorful, crisp veggies delight the senses while the creamy Asian inspired dressing dances off your tongue with every wonderful mouthful of this healthy, delicious salad.

I found this salad on Kris Karr's website.  If you don't know of Kris Karr, I suggest you get to know her.  She is a very inspirational, strong woman who has survived a crazy cancer.  She has many books 

out Crazy Sexy Kitchen is on of them.  

I love all her ideas and recipes.

There is a lot of chopping and prep work that is involved with this recipe, but it makes for a very beautiful salad.  You spiralize the jicama and make 'noodles' out of them.  Jicama can be a little scary when you see it and often you wonder what the heck to do with it.  It is mostly used in raw form but it can be cooked.  It is very crunchy and the texture is like and apple...I guess you could say it tastes like a savory apple.

 

Here are some facts about Jicama that I found from Dr Mercola....

Low in calories but high in a few vital nutrients, jicama is a bit of a contradiction when it comes to its starch content. It provides one-quarter of what's needed daily in fiber per serving. But not just any fiber - jicama's fiber is infused with oligofructose inulin, which has zero calories and doesn't metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.

Jicama is also an excellent source of fiber and vitamin C - 44% of the daily value per serving - and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.

Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.

If you have never tried Jicama...give it a try!  I think you will love it!

Be Well

Chelly

Jicama Noodle Salad With Creamy Tahini-Ginger Dressing

By Blissful Basil

Yield 2-4 servings

For the dressing:

1/4 cup tahini

2 1/2 tablespoons reduced-sodium soy sauce or Bragg’s Liquid Aminos

2 tablespoons toasted sesame oil (did not use this and it was still good)

2 tablespoons fresh lime juice

1 1/2 tablespoons agave nectar

1 tablespoon apple cider vinegar (put in 2 tablespoons)

2 garlic cloves, minced

1 teaspoon minced fresh ginger root

Optional: 1/2 teaspoon minced fresh turmeric root

For the salad:

2 medium jicama roots, peeled and spiralized or julienned ( I used 1 large...I think I needed more)

1 orange pepper, deseeded and cut into matchsticks

1 red pepper, deseeded and cut into matchsticks

1 bunch of scallions, trimmed and cut into matchsticks and sliced (white and light green parts)

1 1/2 cups thinly sliced purple cabbage

2 cups thinly sliced dino or lacinto kale ( I only had the curly Kale...changed the look of the salad but it was delicious!)

1/3 cup cilantro leaves

Lime wedges

Hemp seeds

1. 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.

2. 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.