Jicama Salad is an easy & healthy side or snack. Crisp jicama & sweet-tart shredded apple mixed with a mildly tangy salad dressing is perfect. Bonus: it's a great jicama slaw on bean burgers & tacos too.
This salad is an easy salad that tastes sweet, tart, and creamy all at the same time. It 's a bit crunchy for a lot of chewing satisfaction.
This is great as a little snack treat or perfect as an accompaniment to your main dishes. It would also be a nice match used as a slaw with burgers, sandwiches, and tacos.
- Granny Smith apples are crisp and tart with lots of juice.
- Jicama grates just like a potato or apple and tastes mildly sweet.
- Parsley adds a nice herbal flavor.
- Salt and ground black pepper are perfect seasonings with 'salty' and spicy tastes and they go together so well.
For the dressing:
- Dairy-free mayonnaise adds creaminess and flavor.
- Apple cider vinegar has a mild tang flavor and is delicious in dressings as a substitute for sharper red vinegar.
- Extra virgin olive oil adds more flavor.
- Garlic powder seasons the dressing and goes really well with this mix.
- Salt is the perfect seasoning addition.
🔪 How to make jicama salad
- First, mix the dressing and set aside. So - add the dairy-free mayo, apple cider vinegar, oil, garlic powder, and salt to a small mixing bowl. Mix well and set aside or place it in the refrigerator.
- Cut the jicama in half. For safety, lay it down on the flat side. Now take your knife and cut away from your body. Finish removing all of the peel from off of the halves. Set it aside.
- Quarter the apples through the stem. Core the insides to remove the seeds. Leave the peels on. That adds fiber, taste. and color to the salad.
- Place the shredding attachment in your food processor and have the largest holes up in your food processor. Cut the jicama into pieces that will fit into the chute. Process.
- Remove the grated veggie to a mixing bowl. Grate the apple in the same way.
- Remove the grated apple and add it to the mixing bowl.
- Place the chopped parsley and salt and pepper to the bowl and fold all ingredients until well combined.
- Serve as a snack or a side dish to any main meal.
🍏 Jicama slaw
There is nothing else you need to do for this salad to become a slaw. Just put a couple of dollops on the bean burger of your choice and see how refreshing your new sandwich becomes.
🌮 Tacos and slaw
- Don't forget that you can also add this jicama slaw to your favorite taco recipes too. Here are the ones that I have on the blog that would be a perfect combination.
- Meatless Chicken Tacos have a lot of texture and would blend so well with this slaw.
- The perfect topping and taste combo for these Vegan Tacos with Chipotle from the Slow Cooker.
- Spicy Lentil Tacos would get cooled down with this nice mild slaw.
💭 What is jicama
- Jicama is a tuber and it is made of white edible flesh that is crunchy and a bit sweet.
- It originates from Mexico.
- Jicama grows under the ground like a potato, and some people call it the Mexican potato. It is juicier and sweeter though.
- It has many nutrients and offers excellent health benefits. That's another great reason to include it in your diet.
- One average-sized tuber has about 250 calories, which is fantastic for any person trying to lose some weight.
- It also has low sugar levels and absolutely no cholesterol.
- One more thing: this magic vegetable contains 85 percent water. Do you know what that means? It will help your body stay hydrated when you eat jicama.
👩🏻🍳 How to eat jicama
You can sauté and roast it but I always end up eating jicama raw, It is just so good.
It makes such an incredible companion to both veggies and fruits. I often slice it into long spears and serve it with other vegetables for dunking into dips.
I even sliced and cut it into stars to serve with my Patriotic Passion Cocktail. Check it out - it's so pretty!
It really makes a wonderful companion to both veggies and fruits.
Check out this next quick idea for a healthy snack: Cut the jicama into cubes and add sliced cucumber and orange pieces. Add a little salt and lemon juice. Mix well and eat up.
If you take a photo of your crispy fresh salad I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
- Food Processor
- 3 cups Granny Smith Apples - grated
- 3 cups Jicama - grated
- ¼ cup Parsley, fresh - chopped
- ½ teaspoon Salt (adjust to taste)
- Pinch Ground black pepper
For the Dressing
- ⅓ cup Dairy-free mayonnaise
- 3 tablespoons Apple cider vinegar - add more or less for taste
- 1 tablespoon Extra virgin olive oil - can omit
- ½ teaspoon Garlic powder
- ¼ teaspoon Salt
For the dressing
- Add the dairy-free mayo, apple cider vinegar, oil, garlic powder, and salt to a small mixing bowl. Mix well and set aside or place it in the refrigerator.
For the salad
- Cut the jicama in half. Lay it down on the flat side. It is much safer to peel it that way. Now take your knife and cut away from your body trying not to go too deep into the flesh. Finish removing all of the peel from off of the halves. Set it aside.
- Cut the apples into 4 pieces. Core the insides to remove the seeds. Don't cut off the skin. That adds fiber, taste. and color to the salad.
- Place the shredding attachment with the largest holes up in your food processor. Cut the jicama into pieces that will fit into the chute. Shred the jicama.
- Remove the shredded jicama to a mixing bowl. Shred the apple in the same way as the jicama.
- Remove the shredded apple and add it to the mixing bowl.
- Add the chopped parsley and the salt and pepper to the bowl and mix all ingredients until well combined.
- Serve as a snack or a side dish to any main meal.