Jicama Salad
By Esther Boateng
Do you relish the idea of a simple salad for lunch? If so, reach for your chopping board, grab your sharpest knife, and get to work on a jicama, a cucumber, a small hatch pepper, and some red onion. Never tried jicama before? No worries, it’s like a potato and pear gave birth to a love child; crunchy, with a subtle sweetness, and pairs well with cucumber chunks and mild-tasting hatch peppers, lightly tossed in a simple oil-based dressing.
You can buy this juicy root vegetable from your local grocery as a whole vegetable, or pre-cut in chunks, I prefer to buy a whole jicama, and cut it into chunks myself; it tastes better, and it tends to last longer. One of the great things about jicama is that it will retain its crunch for at least a couple of days when stored in the fridge, even if soaked in a light dressing.
Prepare this salad in advance and keep it in the fridge, or make it fresh from scratch, as and when you need it. I prefer to keep a batch to add to meals or use as a topping to garnish avocados, or loaded onto a baked potato with cottage cheese, cream cheese, or sour cream.
Jicama Salad
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Ingredients
- 1 jicama
- 1 cucumber
- 1 small hatch pepper
- 1/4 red onion
-
2 Tbsp. Dr. Cowan’s Garden Certified Organic Black Sesame Seed Oil
-
¼ tsp. Dr. Cowan’s Garden Pepper Salt (or to taste)
-
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
- 1 tsp. Dr. Cowan’s Garden Horseradish Powder
- 1 Tbsp. lemon juice
- 1/2 tsp. dijon mustard or powder (optional)
6 Tbsp. Extra Virgin Olive Oil
Directions
- Peel jicama and dice into small chunks.
- De-seed cucumber and dice into equal size chunks; do the same with the hatch pepper and the red onion.
- Add these vegetables to a bowl and set aside.
Add the Black Sesame Seed Oil, Extra Virgin Olive Oil, Pepper Salt, Wild Ramp, Horseradish, mustard (optional), and lemon juice to a bowl; whisk until the ingredients are well combined.
- Do a taste test and add more Pepper Salt and/or lemon juice, if necessary.
- When you’re satisfied with the taste, pour the dressing over the vegetables, and stir with a spoon.
Serve and enjoy!
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