Jicama Salad

5 from 1 vote

Jicama Salad is shredded crisp jicama & sweet-tart apple mixed with a mildly tangy salad dressing & is perfect. It's also a great jicama slaw on bean burgers & tacos.

Course Appetizer, Salad

Cuisine Vegan

Prep Time 20

Total Time 20

Servings Servings

Calories 242kcal

Author Ginny McMeans

Equipment

Food Processor

Ingredients

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

Instructions

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.

Notes

1 Serving is about 1 ½ cups.

Nutrition