My non-vegan, non-raw friends and family just love this salad! I use a benriner, one of my favourite kitchen gadgets to prepare the vegetables into “noodles”. It’s not necessary but it does slice the jicama and into nice even strips that resemble noodles and makes quick work of the carrots too. If you don’t have a gadget that will “noodle-ize” vegetables for you, you can slice or chop the jicama into any shape you wish.
To prevent the jicama noodles from clumping together, it helps to toss the vegetables by hand in a large bowl before adding the dressing. I keep a box of medical grade nitrile gloves in my kitchen for tasks like this but if you can only find vinyl or latex gloves, they work just as well. Once the vegetables are evenly distributed in the bowl, continue tossing with the dressing until all of the vegetables are thoroughly coated.
One last comment: Be creative – you can add any variety of chopped or shredded vegetables to this salad. Some great additions to the list below include: radicchio, Napa cabbage, collards, broccoli, cauliflower and endive.
- 1 large jicama, cut into long noodles with benriner
- 1 cup mung bean sprouts
- 1 cup bok choy, roughly chopped, or other green leafy vegetable (chard, spinach)
- 1 small carrot, sliced into very thin julienne strips (benriner optional)
- ½ bell pepper, red or yellow, sliced into very thin julienne strips
- ½ cup raw cashews, roughly chopped
- 1/2 cup sliced scallions, diagonally cut into 1-inch slices
- ¼ cup soy sauce substitute, such as Naked Coconuts
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 3 med-large dates, pre-soaked to soften, pits removed
- 2 tbsp. minced ginger
- 1 tbsp raw sesame seeds
Blend all ingredients in a high speed blender until smooth and thick and smooth. In a VitaMix the consistency will be similar to sour cream – don’t be alarmed and think that it is too thick. Once all of the salad ingredients are mixed in, the vegetables will release some of their juices, which thins the dressing out slightly and helps to blend the flavours.
Mix the vegetables and dressing together by hand in large bowl. Garnish with scallions and cashews just before serving.
Dates need only soak for a few minutes if you put them in a small bowl and pour boiling water over them. However, if you would like to keep the recipe raw, cover the dates with room temperature water a leave for a 1-2 hours.
Don’t be afraid to double this recipe, as it lasts well for a few days in the refrigerator, although it is best to add dressing only to the portion you intend to eat right away. Save any extra dressing in a separate container in the refrigerator.