Jicama Dill Salad

by Susan on May 29, 2011

Yesterday was a crazy day. I got up at 3 am to go and shoot one of the top pastry chefs in the country for Shooting the Kitchen. Can’t tell you who it is yet but the post should be up by the end of the week. Believe me, it isn’t a raw patisserie. Everything was stunningly beautiful. Somehow I managed to leave without any goodies. Now, that’s willpower!

It was a busy morning. At 7:30 am I had to leave the shoot to go and do a radio interview for The Fresh and Local radio show. As soon as that was done, it was back to a local farmer’s market to do more shooting. By the time I got home, I was completely exhausted. My score for the morning? A big bag of homegrown goodies from Bonnie Dehn, one of the radio show’s co-hosts.

In that bag was a beautiful bunch of dill that had been picked that morning. I held it up to my nose and thoughts of my mother’s potato salad started to fill my head. I wanted to use the dill, but not in anything cooked. So, I came up with a mock potato salad that uses jicama!


Jicama is a wonderfully diverse tuber that originated in Mexico. It’s white flesh is juicy, crunchy, a little sweet and packed with fiber. It is low in calories, one cup only has 46 and contains a good amount of vitamin C. It makes a wonderful base for this salad.

 

Jicama Dill Salad

Dressing

  • 1 cup cashews, soaked overnight, rinsed and drained
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 teaspoons dried mustard
  • 2 teaspoons lemon juice
  • salt and pepper
  • 1 teaspoon diced garlic (dried)
  • 4 teaspoons fresh dill, chopped

1. Place all ingredients in high-speed blender. Blend until smooth.

*Note: This will make  a little over a cup of dressing. You will not need the whole amount for the recipe.

Salad

  • 6 cups jicama, cubed (about 1 large jicama)
  • 1 cup scallions, sliced
  • 2 cup celery
  • 1/2 to 2/3 cup dill dressing

1. Toss together: jicama, scallions, celery

2. Mix in 1/2 to 2/3 cup dressing (to taste).

3. Top with more fresh dill if desired.

*serves 4-6

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{ 24 comments… read them below or add one }

Raw Chef Dosa May 29, 2011 at 7:00 pm

Hello Susan.

I have to say, your “Jicama Dill Salad” does sound Rawmazing! I will have to give it a go myself.

Thanks, Raw Chef Dosa

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Lisa is Raw on $10 a Day (or Less!) May 29, 2011 at 7:06 pm

Hi Susan … wow, this sounds wonderful! I do kind of miss potato salad :). I’ll definitely give this a try!

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Susan May 29, 2011 at 7:33 pm

This looks wonderful and thank you for the detailed instructions. Makes it very easy for us non-chefs. Thanks very much – Susan

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Susan May 29, 2011 at 7:35 pm

You are welcome. I always try to make the recipes easy and very understandable. Sometimes, I forget… :-)

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Mindy May 29, 2011 at 8:32 pm

Oh, I have Jicama now, and I will try this. I have to tell you, I just made the Blackberry Walnut Salad tonight and it was great. I ate one helping, and then for the second I impulsively decided to add some sliced banana along with the blackberries and walnuts. I thought the lime dressing would taste really good on banana too, and it did taste great. My Mom & sister developed a taste for Paul Newman’s Lime vinaigrette, which I beleive has something like soybean oil in it, along with various additives. Your lime dressing is awesome, and not hard to make. I will be sharing some with my lime-loving family members and hopefully they will see how much better it tastes, not to mention better for them. Thanks, Susan!

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Mindy May 29, 2011 at 8:35 pm

Forgot to ask, I am low on dry mustard, but have a big jar of Dijon mustard in the fridge. I assume it would work ok as a subsitute? I also have some stone-ground mustard? What amount do you think you would sub for the dry mustard? Thanks!

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Faith May 30, 2011 at 11:18 am

Susan, thanks for this one, I love potato salad but rarely have it due to potato allergies, can’t eat raw potatoes very happily either (icky), never thought of using jicama….and thanks for the cashew mayo too!

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Sylvia May 30, 2011 at 3:32 pm

This looks so tasty! Would garlic powder be alright to substitute for diced garlic, do you think?

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Susan May 30, 2011 at 3:52 pm

You can try it. But I would go easy with it.

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Elizabeth May 30, 2011 at 5:11 pm

What a great looking recipe. I adore Jicama. I cannot wait to try this. Perfect raw summer recipe.
Peace & Raw Health,
Elizabeth

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Eco Mama May 30, 2011 at 8:07 pm

Love Jicima–great idea pairing it with Dill.
xo
Eco Mama

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Sarah May 31, 2011 at 7:31 am

This is off topic, but I just got your rawmazing desserts book, and it’s great. I have one question, though. My kids can’t eat grains, so they can’t do oat flour. Do you think substituting more almond flour would change the recipe significantly. Any other suggestions? Thanks
Sarah

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Susan June 1, 2011 at 8:33 am

It would completely depend on the recipe.

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Fawn June 4, 2011 at 6:11 pm

Yum! Stunning photography–as usual. And I love jicama. Great idea to make a dilly “potato ” salad out of it. Will have to try; thank you :)

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Lydia June 5, 2011 at 12:38 pm

This looks fantastic! Does the jicama need to be peeled?

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Susan June 5, 2011 at 12:51 pm

I don’t eat the skin.

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Carla June 6, 2011 at 12:12 am

If you are in Australia, you can use boab tubers instead of jicama as jicama is very difficult to find in Oz. Check out boabs in the Kimberly for these tubers. They are remarkably similar to jicama.

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Laura-Jane the Rawtarian June 6, 2011 at 8:42 am

Looks yummy! I find it difficult to find jicama in my small Canadian community… :(

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susan June 19, 2011 at 11:11 am

Hi Susan,

I have started making this and just realized I have no dill. Also – I’ve got chives instead of scallions. Will they work? What can I use for flavor instead of dill? Fresh I’ve got thyme, oregano, basil and savory. Will any of those work or should I just bite the bullet and go to the store?

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Susan June 19, 2011 at 12:10 pm

The recipe was created for dill and the flavors balanced around that. You will have to experiment or get dill. :-)

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susan June 19, 2011 at 11:12 am

oh, I also have cilantro. ?

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susan June 19, 2011 at 12:13 pm

I got dill. And scallions. Here I go – can’t wait to see how it turns out!

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susan June 19, 2011 at 2:44 pm

love it! thanks!

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Kat August 25, 2012 at 1:06 pm

I’ve just started on my raw journey over the last week and I stumbled on this recipe and knew I just had to make it. It turned out absolutely amazing, cool and refreshing, perfect for a hot summer day!

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