Jicama Salad with Basil Mango Dressing
If you've never tried jicama before, this is a great way to try it! Marinate grated jicama to soften and break down the starches, and coat with a creamy-sweet mango-basil sauce. Perfect as a side - or maybe a topping?? - for a veggie burger!
Servings: 6 servings
Ingredients
- 1 jicama, peeled and grated
- 1 mango
- 1/4 cup non-dairy milk, (almond, coconut, cashew, rice, etc)
- 2 Tbsp fresh basil
- 1 Tbsp green onion
- pinch sea salt, to taste
- 1/2 Tbsp tahini, optional
- 1 Tbsp fresh mint
- 1 Tbsp fresh ginger
- lettuce
- 1/4 cup cashews, or sunflower seeds
- 1/4 cup nutritional yeast, optional
Instructions
- Put the grated jicama in a large bowl.
- Puree the mango in a food processor or blender, with just enough non-dairy milk to make a thick sauce. Add the seasonings, and the tahini if you want to make a thicker, creamier and more filling sauce.
- Let the jicama marinate in the sauce, covered in the fridge, for an hour or more to break down some of the starch.
- Pulse the cashews or sunflower seeds with the nutritional yeast until crumbly.
- Serve the jicama over a bed of greens, topped with cashews/sunflower seed-nutritional yeast mixture.
Notes
Try replacing the mint and ginger with fresh thyme and chives for a different flavor.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 280mg | Fiber: 6g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 38.8mg | Calcium: 50mg | Iron: 1.6mg
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