Jun 25

Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing | Vegan

Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

There’s something so beautiful and comforting about a big bowl of colorful vegetables. Nourishing goodness straight from the earth, filling your plate with hues of the rainbow.

This dish is everything that a salad should be: vibrant, crunchy, full of texture, and filling with a dressing that will lure you in for bowl after bowl of fresh veggies.

Rather than weighing you down, this salad will leave you feeling energized and ready to take on whatever adventures meander in your direction throughout the day. I enjoyed a big bowl (and then some) while working the other day and felt fueled and satisfied for hours, which is always a welcomed outcome of lunch. Especially considering that I’m prone to sleepiness in the afternoon. Rather than being a morning or night person, I recently realized (after, you know, 30 years) that I’m a morning and night person. However, I’m not a mid-afternoon person. I often find myself highly-distractible and inconsistent between the hours of 2pm and 3pm, having a difficult time focusing on anything for more than 20 minutes. I’ve learned a few ways to prevent my mid-afternoon doldrums (e.g., not eating hot soup for lunch, having a healthy snack within arm’s reach, and drinking water throughout the day), but it’s always nice to find a meal like this one that ticks up my energy a few notches.

To make this salad, you’ll have to endure a good bit of peeling, deseeding, and chopping, but the outcome is completely worth the work. Jicama root is peeled and spiralized to create a crunchy, fresh noodle base. Then, you’ll have a chance to work your snazzy knife skills as you thinly slice red peppers, orange peppers, purple cabbage, scallions, kale, and cilantro. It’s slightly time-consuming, but just throw on some catchy tunes (see below), get chopping, and have fun with it. The dressing comes together in a little more than five minutes, and it’s worth every single second. Tahini is whisked with soy sauce, sesame oil, lime juice, apple cider vinegar, agave nectar, ginger, garlic, and turmeric root to create a dressing that dares you not to take another bite.  It’s creamy, garlicky, tangy, and sweet with just a kick of warmth from the fresh ginger. It blankets the vegetables and jicama noodles in the most wonderful way, and it’s packed with zesty flavors and nutritional goodness.

Today’s Sound Bite is Help Me Lose My Mind by Disclosure. It’s not a new song but it packs an irresistible beat (just wait for the 48 second mark) and soothing vocals that will turn the salad-making process into a kitchen dance party. Just chop + dance responsibly.

Jicama Noodle Salad with Creamy Tahini-Ginger Dressing   Jicama Noodle Salad with Creamy Tahini-Ginger Dressing Jicama Noodle Salad with Creamy Tahini-Ginger Dressing Jicama Noodle Salad with Creamy Tahini-Ginger Dressing Jicama Noodle Salad with Creamy Tahini-Ginger Dressing Jicama Noodle Salad with Creamy Tahini-Ginger Dressing Jicama Noodle Salad with Creamy Tahini-Ginger Dressing Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

5.0 from 1 reviews
Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing
 
Prep time
Total time
 
Jicama is spiralized to serve as "noodles" in this fresh vegetable salad. Then, peppers, scallions, purple cabbage, kale, and cilantro are tossed with the jicama and drizzled with a creamy tahini-ginger dressing. This recipe can serve 2-3 for a full meal or 4 smaller side salads.
Author:
Recipe type: Salad, Noodles
Serves: 2-4
Ingredients
For the Dressing
  • ¼ cup tahini
  • 2½ tablespoons reduced-sodium soy sauce*
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 1½ tablespoons agave nectar
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger root
  • optional: ½ teaspoon minced fresh turmeric root
For the Salad
  • 2 medium jicama roots, peeled and spiralized or julienned
  • 1 orange pepper, deseeded and cut into matchsticks
  • 1 red pepper, deseeded and cut into matchsticks
  • 1 bunch of scallions, trimmed and cut into matchsticks and sliced (white and light green parts)
  • 1½ cups thinly sliced purple cabbage
  • 2 cups thinly sliced dino or lacinto kale
  • ⅓ cup cilantro leaves
  • lime wedges
  • hemp seeds
Instructions
To Make the Dressing
  1. Add the tahini, soy sauce, sesame oil, lime juice, agave nectar, apple cider vinegar, garlic, ginger, and turmeric to a medium bowl. Whisk together for 30-45 seconds. Cover and refrigerate until ready to use.
To Assemble the Salad
  1. Add the spiralized jicama, orange pepper, red pepper, scallions, purple cabbage, kale, and cilantro to a large bowl. Toss to evenly distribute the vegetables.
  2. Divide the vegetables amongst 2-4 large bowls. Drizzle with the dressing and garnish with a lime wedge and hemp seeds, if desired.
Notes
*For a gluten-free option, use Bragg's Aminos or gluten-free soy sauce

 

Comments

  1. This salad is gorgeous! Definitely looks worth the extra time for chopping and love the music suggestion! :)

    • Thanks, Kaylee! I’m so glad you like the music suggestion, too! A fun beat definitely helps pass the chopping time :)

  2. Wow! Now I have the healthy way out next time I crave takeout! The tahini-ginger dressing sounds seriously amazing.

    • Thanks, Jane! Great idea; it would make a wonderful and healthy substitute for takeout! I could probably eat the dressing like soup. Not even kidding :)

  3. You’ve got my mouth watering with this recipe! It looks so inviting, I can’t wait to try it!

    • Thanks, Christine! I hope you enjoy the recipe, and I’d love to hear your feedback if you get a chance :)

  4. LOVE the wide variety of veggies and the light dressing – just goes to show that there are lots of ways to add flavor to a dish without loading up on any unwanted calories!

    • Thank you, and so true about the dressing! Especially during the summer when the produce is already fresh and delicious on its own. No sense covering up all that goodness when you can enhance it with something light and flavorful instead.

  5. Looks so delicious and vibrant Ashley! Such a perfect vegan meal! I love using tahini in my recipes, it’s pretty much a staple in my kitchen. I definitely need to add this to my to-make list…it’s right up my alley!!

    • Thanks, Brandi! Tahini makes me happy, and I’m finding myself incorporating it into so many meals these days. I can’t wait to try your Spicy Caramel Swirl Lemon Bars; yet another great way to use tahini!

  6. Oh wow, I’ve never even heard of jicama root! This salad looks amazing. Hopefully I can make the full shebang one day, but until then, I think my simple salads couple definitely do with some of that dressing:)

    • Thanks, Shonalika! Jicama is most commonly found in Mexico and has a crunchy texture similar to raw potato; however, the taste is light and refreshing. It’s a wonderful vegetable and is even a great substitute for potatoes when making chips or fries. I hope you can find it one day! For now, you can enjoy the tahini-ginger dressing; it’s one of my favorites at the moment!

  7. Delicious! Served mine on medium rice noodles.

    • Thanks, Cora! I’m so glad that you enjoyed it. Great idea with the rice noodles; I’ll definitely have to try it!

Trackbacks

  1. […] Vegan Jicama Noodle Salad with Creamy Tahini-Ginger Dressing recipe by Blissful Basil […]

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  3. […] kitchen tool. I use this spiralizer multiple times each week to create zucchini pasta, jicama noodles, and other creative dishes. It’s one of my top three favorite kitchen tools, and it’s […]

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