Jicana Salad

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Posted By: MD
Posted In:  Salad
Page Views:  885 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  5

Additional information: Sauce:

  • 1 1/2 teaspoon Grated or ground ginger
  • 1/4 cup vegan rice wine vinegar
  • 3 tablespoon canola oil
  • 1 teaspoon sesame oil or tahini
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon vegan brown sugar
  • 2 cloves garlic, pressed or minced
  • juice of one lemon
  • 1/2 teaspoon Red pepper flakes
  • 1/4 cup chopped cilantro


  • 1 large Granny Smith apple
  • 2 medium or one large zucchini
  • 2 or 3 large carrots
  • about half a jicama
  • yellow prepared vegan mustard (the generic American hotdog kind)
  • balsamic vinegar


Here's something I like to make with jicama. It also uses zucchini, which is a good thing this time of year if you garden. This is approximate -- I don't have a real recipe and it's different each time.

This makes a lot. It's sort of a sweet and sour taste, more sweet than sour. Some people may like it better with the veggies chopped instead of shredded -- it depends on how much texture you like it to have. It's better in the first couple of days, before it gets soggy. To keep it a little longer, leave out the zucchini. The vinegar (I guess) keeps the apple from going brown quickly.

I've been thinking this might be good with some freshly grated ginger, in addition or instead of the mustard.

Peel the zucchini, carrot, and apple or not, according to taste. Definitely peel the jicama. :-P Cut the jicama into matchsticks. Shred the apple, carrots, and zucchini in the food processor or with a grater. Mix the veggies and add mustard and vinegar to taste. I think I used about 2 teaspoons of mustard and 2 or 3 tablespoons of vinegar.

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