Jicama Salad with Basil Mango Dressing

Prep Time: 15

Cook Time: 1

Total Time: 16

Servings: servings

Course: Main Dish, Side Dish

Author: Heather Nicholds

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!

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