Jicama, the sweet, crunchy Mexican root vegetable that tastes like a cross between an apple and a potato is a perfect vegetable to put in salads and slaws. This simple, vibrant recipe for Thai Jicama salad in a tangy soy and lime dressing is a simple yet delicious introduction to Jicama.
Jicama Salad Recipe
| Rating: 4.5/5||Serves: 4 Servings||Difficulty: Medium||Approx. Cost: $22.00|
|Prep Time: 40 Minutes||Total Time: 40 Minutes|
This recipe calls for using soy sauce, lime, sugar and chili peppers to create a traditional Thai dressing that’s sweet, sour, salty and spicy all at once.
With it’s slightly sweet flavor and crunchy texture, jicama is a terrific vehicle to soak up the bright, assertive dressing. The jicama coming together with carrots, shaved red onion, cilantro, mint and toasted peanuts
You should be able to find jicama at your local grocery store, but if not, try an Asian or Latin market. If you’re unable to find jicama, 2 cans of sliced water chestnuts would make a great substitute.
- 4 tablespoons soy sauce
- Zest and juice of 4 limes
- 2 Thai green chilies (or 1 small jalapeno), minced (optional)
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 1 medium-sized jicama, peeled and shredded with a cheese grater
- ½ cup (170 grams) shredded carrots
- 1 small red onion, shaved thin
- Small bunch cilantro, roughly chopped
- ½ small bunch mint, roughly chopped
- ½ cup (170 grams) peanuts, toasted and chopped
- Combine all the ingredients for the dressing in a large bowl. Taste for seasoning and adjust accordingly.
- Toss the dressing with the jicama, carrots
- Top the salad with the chopped herbs and peanuts. Serve chilled.