Jicama and Melon Salad with Cumin Cucumber Dressing

by Susan on April 26, 2013

Jicama Melon Salad @Rawmazing.com

Today I am going to introduce you to my best friend in the kitchen. Well, other than Sadie and Skyler, who are my constant companions while I cook.

The Flavor Bible by Karen Page and Andrew Dornenburg is considered to be the essential guide to culinary creativity. What exactly is it? The Flavor Bible is 377 pages of ingredients, their flavor profiles and best matches. It also has a great section on combining flavors. It is indispensable in my kitchen.

Yesterday, I had a bowl of macadamia nuts soaking. Wanting to use them before it was too late, I picked up “The Flavor Bible” and looked up macadamia nuts. I already know many things that go with macadamia nuts but The Flavor Bible lists so many things…many which I never would have thought of.

Macadamia nuts “volume” is considered to be moderate which means they won’t completely overwhelm a recipe. I also had tons of lemons, dropped off by my assistant, Shannon, and cucumbers. After looking up each ingredient, I got thinking. The macadamia nuts went in the high-speed blender, along with garlic and lemon juice.

Wanting to lighten up this nut based dressing, I threw in a cucumber. After a taste, everything started falling into place. Listed as a match for cucumber was cumin. The minute I saw that, the rest of the salad took shape in my mind. Jicama and melon would be the star players of this salad and the cumin cucumber dressing, the supporting player. All of the flavors play off of each other beautifully and the cumin brought a depth and savoriness to the sweet, cool flavors of the jicama and melon. 

Once the salad was mixed up, I decided I wanted a little more heat and crunch. I added red pepper flakes (completely optional) and pumpkin seeds. When everything came together, it was heaven! I had a huge bowl for lunch and mixed it with black rice for dinner. It was so tasty, we ate the whole batch and today I made another. 

You can find The Flavor Bible here: THE FLAVOR BIBLE

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{ 28 comments… read them below or add one }

julie@thesimpleveganista April 26, 2013 at 12:30 pm

This sounds delicious and looks beautiful! I have and love that book too. :)

Kelli April 26, 2013 at 1:41 pm

Susan, this looks delish!! I always forget about jimaca but love the crunch. This is on my list to make this weekend. Thanks so much for sharing!!

Susan April 26, 2013 at 1:48 pm

Thank you, Julie!

Susan April 26, 2013 at 1:48 pm

You will love it, Kelli. Jicama is always a favorite of mine.

Lexan April 26, 2013 at 4:56 pm

Looks divine. Will be making this, sans red pepper due to a stupid allergy, this weekend

Pam April 27, 2013 at 5:37 am

What about the food combination rule about melons: eat ten alone or leave them alone?

Susan April 27, 2013 at 12:30 pm

Hi, Pam,

I honestly don’t worry about food combining. I feel great eating the way I do and don’t seem to have problems combining fruit with nuts, etc. Cheers!

Tabia April 27, 2013 at 12:52 pm

What’s your position on “Ann Wigmore” followers who think all melons should be eaten alone or with each other only?


Susan April 27, 2013 at 1:07 pm

I think they should do what they wish.

Faith April 27, 2013 at 1:40 pm

this looks great, it might even make me like melon in something! I love watermelon but not the other melons so much. but the spicing in here might balance it just right! I love using macadamias to make sauces, recently made a raw mayo that I’m really enjoying… and to the food combining questions, I’d say if you don’t have digestive discomfort from this combination, (gas etc) , go for it!

Theresa April 27, 2013 at 11:39 pm

I made this today for lunch. I think next time I will half some red grapes for a little more sweetness. I used this with my dinner tonight as well. I wrapped it in a lettuce leaf with kelp noodles and Nama Shoyu. Excellent! Thank you for this recipe!

Julie April 28, 2013 at 5:07 pm

just made this for supper – YUM! I made several substitutions because I didn’t wanna run out to the store for more stuff. LOL Instead of the melon, I used red and green grapes along with a bit of red bell pepper, used green onions instead of scallions, and used sunflower seeds instead of pumpkin seeds. Finally, I didn’t have any macadamia nuts, but I did have some presoaked cashews that I was going to use for vegan mayo, so I used some of those. Everything combined beautifully – tasty, crunchy, and refreshing! I had never tried jicama before, but think I will be buying it more often from now on!

NIKA May 2, 2013 at 4:51 am

Dear Susan, here in Italy is very difficult to find jicama, there is only the sweet potato red burgundy. Could you help me buy the seeds? I could start growing possessing a grove. Thank you very much.

Therawfoodsisters May 2, 2013 at 7:10 am

Looks Amazing! We have hardly used any macadamia nuts but now we got the perfect recipe :D Thanks for sharing!

Marta @ What should I eat for breakfast today May 2, 2013 at 8:28 am

I like the additional crunch :)

Susan May 2, 2013 at 11:26 am

I would love to but honestly, have no idea where I would even find the seeds. You could try mail ordering them.

Kris May 4, 2013 at 1:38 pm

WOW, this is a wonderful, light, flavor packed
recipe. It will become a staple for the coming summer. Thank you

marquis @realrawkitchen May 6, 2013 at 3:01 pm

What a great combination of flavors! Thank you so much for sharing. I love your site so much because it is so creative. I’m going to look into the book, now, as well. I will also be trying out this recipe! Thanks! -marquis

hannah May 12, 2013 at 2:41 pm

This looks absolutely delicious thanks for sharing!
But it’s totally impossible to get jicama in the UK, did you make any other great salads with the dressing leftovers?
thanks again!

Susan May 12, 2013 at 5:07 pm

Hi, Hannah, Actually, I made this dressing specifically to pair with the ingredients in the salad. But feel free to experiment with it. Cheers!

sandra June 26, 2013 at 2:25 pm

I love jicama but only ever ate it by itself. what a great idea to put it in a salad.

Patricia July 23, 2013 at 12:18 pm

A note to those of you who can’t find jicama–my local supermarket was out of jicama, so I subbed in honeydew melon. The flavor went nicely, but with all the added liquid (since honeydew is much wetter than jicama) I doubled the cumin to compensate for the diluted taste.

But I’m definitely going to try this again when I can get my hands on the proper ingredients. I imagine it’s even better when made as written.

Desiree August 5, 2013 at 6:21 pm

I made a variation of this and it was wonderful. Thank you for this recipe! I couldn’t find musk melon so I used an orange honey dew and I used sliced almonds rather than pumpkin seeds. I also added some chopped cilantro on top. OMG, it was amazing and perfect for a hot summer day on the porch.

Carol McKenzie December 26, 2013 at 6:37 pm

A few substitutions (almonds for hazelnuts, sadly; no pumpkin seeds and forgot to buy garlic) but still, the salad was excellent. It’s winter at the moment, but this takes me right to a warm summer day, sitting in the shade. It’s even beautiful to look at, with all the pastel colors. Another winner!

Christine Heninger April 21, 2014 at 10:31 am

Can you use soaked cashews instead of macadamias (so expensive)! Also cantaloupe instead of musk melon??

Christine Heninger April 21, 2014 at 10:33 am

Also does this last a couple days in the fridge or does it get mushy??

Susan April 21, 2014 at 6:59 pm

It will last a day or two. Just follow the same rules you would with any salad with melon. Cheers!

Susan April 21, 2014 at 6:59 pm

You could try it. Let me know how it turns out. Cheers!

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