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Jicama Dill Salad

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



  • 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.


  • 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.


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  1. Kat wrote on August 25, 2012

    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!

  2. susan wrote on June 19, 2011

    love it! thanks!

  3. susan wrote on June 19, 2011

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

  4. susan wrote on June 19, 2011

    oh, I also have cilantro. ?

  5. susan wrote on June 19, 2011

    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?

    • Susan wrote on June 19, 2011

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

  6. Carla wrote on June 6, 2011

    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.

  7. Lydia wrote on June 5, 2011

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

    • Susan wrote on June 5, 2011

      I don’t eat the skin.

  8. Fawn wrote on June 4, 2011

    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 :)

  9. Sarah wrote on May 31, 2011

    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

    • Susan wrote on June 1, 2011

      It would completely depend on the recipe.


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