Recipe: Mango-Basil Jicama Salad

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I have tons of recipes using all the different cooking methods, but I wanted to highlight a technique for making a raw starchy vegetable (that you may not have seen before) more delicious. And uses mango. Cause everything’s better with mango.

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Mango-Basil Jicama Salad Recipe

Mango-Basil Jicama Salad

Makes 6-10 servings.
Prep Time: 15 min. Marinating Time: 1 hour.

Ingredients

• 1 jicama, peeled and grated
• 1 mango
• 1/4 cup (approx) of water or rice/almond milk
• 2 Tbsp fresh basil
• 1 large green onion
• salt, to taste
• 1 1/2 Tbsp tahini (optional)

Directions

1. Put the grated jicama in a large bowl. Puree the mango in a food processor or blender, with just enough liquid to make a thick sauce. Add the seasonings, and the tahini if you want to make a thicker, creamier and more filling sauce.
2. Let the jicama marinate in the sauce, covered in the fridge, for an hour or more to break down some of the starch.
3. Serve over a bed of greens, topped with cashews or a sunflower seed-nutritional yeast mixture.

Homework:

Try this salad, using grated carrot if you can’t find jicama. And share a photo of your creation in our facebook group:
Post in the members’-only Facebook group

Online Cooking Course

There is a module dedicated to cooking vegetables, and another dedicated to raw food techniques, in my online cooking course. The course gives you a closer look, a better understanding of how to cook and a deeper education of what makes a healthy vegan meal – and how to make it fun and tasty.

Click here to learn more