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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This looks and sounds so good! I will definitely make this for the family. Always looking for new salad ideas.
This was a big winner for lunch today. We wee out of raw peanuts so I used Cashews. Yummy.
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
I think this would be really good with jalapeno’s and olives
–AND I presume everyone knows to use RAW PEANUTS???
OH…and a lil fresh ginger in the peanut sauce.