I’ve had jicama on my mind for a while and what better way to use it than to make a jicama salad? My sister in law has used it several times in salads and its always so good. Jicama, which is also known as Mexican turnip or Mexican yam, has the texture and juiciness of a very crunchy apple but has a very mild sweet flavor to it. I like it a lot and will probably incorporate it in more of my salads since I do think its a perfect summer ingredient. I found the jicama for this recipe at Wholefoods in Springfield but I am sure other grocery stores carry it.
So, for this week I combined it with spinach and a peanut ginger dressing to make a really yummy light jicama salad! It is perfect for this very spring-summer weather 🙂 Be sure to scroll all the way down since the recipe is divided into how to make the dressing and how to prepare the jicama salad 🙂
- Peanut & Ginger Dressing
- ½ c. unsalted roasted peanuts
- ¼ tsp. fresh ginger
- ¼ c. grapeseed oil
- 1½ tsp. honey
- ¾ tsp. low sodium soy sauce
- ¾ c. water
- 2 tsp. apple cider vinegar
- ½ tsp. balsamic vinegar
- Combine all ingredients in a blender and blend at high speed for about 1 minute until all ingredients and peanuts have turned creamy. Put in a jar and refrigerate for about two hours. Shake well before serving. Refrigerate about 1-2 hours before serving. Makes about 12oz of dressing.
- ¼ c. jicama slices
- 1 c. baby spinach
- Peel the jicama with a peeler and rinse. Meanwhile wash the baby spinach and spin dry in a salad spinner. Toss in your favorite salad bowl 🙂 Cut the jicama in thin slices then cut those slices into strips and finally cut those strips into small rectangles. Toss in with the baby spinach and drizzle the peanut-ginger dressing over it with some crushed peanuts (if desired). Enjoy! 🙂