Jicama Salad with Peanut Curry Sauce

by Susan on August 24, 2009

Jicama Salad

If you haven’t had a jicama, you are missing out on a real treat. Jicama has a texture somewhere between a potato and a pear, with a slight sweetness. It is 86-90% water and is very hydrating. It has a very mild taste..somewhat reminiscent of apples and makes a great addition to salads. High in vitamin C and  with no fat, one cup contains only 45 calories. Enjoy it in this salad with a flavorful curry peanut sauce. This is a summer favorite around our house.

Jicama Salad

  • 1 large Jicama, cubed
  • 1 C pea pods, chopped
  • 2 scallions
  • 1/2 C raisins
  • 1/2 Peanut Curry Sauce

Peel and cut jicama into 1/2″ pieces. Cut pea pods into 1/2″ pieces. Combine jicama, pea pods, raisins and scallions. Stir in 1/2 C curry peanut sauce

Peanut Curry Sauce

  • 3/4 C Peanuts, soaked
  • flesh from 1 young coconut
  • 1/4 C coconut water
  • .2 t. curry powder
  • 1 t. salt

Open young coconut and drain water out. Reserve water. Remove flesh. Place 1/4 C coconut water in blender or Vitamix. Add the flesh from the coconut, 3/4 C raw peanuts that have been soaked for at least an hour, curry powder and salt. Combine until smooth.

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{ 11 comments… read them below or add one }

Krunsdogs August 26, 2009 at 9:28 am

This looks and sounds so good! I will definitely make this for the family. Always looking for new salad ideas.

Janet September 3, 2009 at 2:19 pm

This was a big winner for lunch today. We wee out of raw peanuts so I used Cashews. Yummy.

Stacy May 14, 2010 at 3:29 pm

I had this for lunch today (using the above posters substitute of cashews). It’s excellent! I almost wonder if a small type of nut or seed would be good in this? It’s excellent as is, but my mind keeps telling me there is a seed or nut missing – not for the texture, but the flavor …. I just hope my mind tells me what it is!

S

Helene July 10, 2010 at 11:06 pm

I think this would be really good with jalapeno’s and olives :)–AND I presume everyone knows to use RAW PEANUTS???

Helene July 10, 2010 at 11:07 pm

OH…and a lil fresh ginger in the peanut sauce.

Jessica September 1, 2010 at 6:20 pm

This was the first raw meal I made from this site (aside from the raw brownies I made last night…), and it was so satisfying!! Peeling the jicama and opening the coconut were very difficult, but definitely worth it! My sauce came out chunkier than in the photo though, I’m wondering if mine needed more coconut meat?

Susan September 1, 2010 at 6:22 pm

Maybe you needed to blend it better?

Veronica June 11, 2011 at 1:58 pm

No peanuts (allergies) . I just made a variation of this salad with avocado curry sauce, shallots and a sprnkle of trail mix nuts/raisins. Delicious!!! Thank you! Oh and first time trying jicama.. woo hoo ..

Bren September 16, 2011 at 5:04 pm

Loved this recipe. Nice crisp and refreshing summer dish. Had to substitute the nuts, due to guest allergy, however I know nutty flavours and curry go very well together. Next time I will use the Cashews for a change.

Bella April 20, 2014 at 10:45 am

Hi There!!
Great site! :) I want to try this recipe, but I have a question. What kind of pea pods are you using? Snow peas? Sugar Snap Peas? Green Beans?
Thanks!

Susan April 21, 2014 at 6:58 pm

I used peas, not beans. You can use either sugar snap peas or snow peas. Cheers!

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