This Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe is a great way to support your digestive system during your detox days!

Instead of rice noodles, we will be spiralizing fresh jicama. The tangy Vietnamese dressing is simple to make. Just whisk the ingredients in a bowl with a fork or shake it all up in a mason jar.

Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe

 

Why This Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe Works:

Jicama is PACKED with nutrients. It’s a great source of vitamin C, which acts as an antioxidant to further detox your body. Just one cup will supplement you with half of your recommended daily dose of vitamin C!

Perhaps most importantly, it’s also low in calories and high in water and fiber, both of which promote healthy digestion. Just one cup (130 grams) contains 17% of the recommended dosage of fiber for men and 23% for women. Jicama contains a type of prebiotic fiber called inulin. Studies show that inulin can increase the frequency of bowel movements by up to 31%, which is great when you remember that detox days aren’t just about nourishing our bodies with what goes in. It’s just as important to keep our system in a healthy state of flow and to release what no longer serves us.

Ingredients for this Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe

THE DRESSING

  • 3 tablespoon fresh lime juice
  • 3 tablespoon fish sauce (I like Red Boat)
  • 1 clove garlic, sliced
  • 1 teaspoon finely grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1-2 small Thai chilis (or serrano), seeded and thinly sliced
  • 3 tablespoon avocado oil or other neutral oil

THE SALAD

  • 1 large seedless cucumber
  • 1 medium to large jícama, peeled, spiralized, noodles trimmed
  • 1 large carrot, peeled, spiralized, noodles trimmed
  • 4 scallions, thinly sliced
  • 4 red radishes, thinly sliced into rounds
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup Thai basil or regular basil leaves, thinly sliced
  • 1/4 cup chopped roasted unsalted cashews
  • Lime wedges, for serving

 

Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe Ingredients

How to Make this Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe

If you don’t have a spiralizer, you can just julienne the vegetables by hand with a chef’s knife.

  1. Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
  2. Make the salad. Halve the cucumber crosswise, then slice each half lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize both halves with blade a, then pat the noodles dry and place them in a large bowl. Add the jícama, carrot, scallions, radishes, cilantro, and basil. Pour the dressing over the salad and toss thoroughly to combine.
  3. Divide the salad among four plates and garnish with the cashews. Serve with lime wedges.

FAQ

Where do I find jicama?

Many grocery stores will carry jicama in the produce section, especially when its in season, which is between between fall and spring. If you can’t find it at your local grocery store, try an organic foods store or a farmer’s market. Specialty Mexican grocery stores may also carry jicama.

What if I don’t have a spiralizer?

You don’t have to be fancy to make this delicious dish. This budget-friendly Oxo Julienne Peeler gives you great julienne ribbons for any salad!

Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe

Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe

A blend of bold flavors surround jicama to make a delicious salad perfect for detox days!
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course dinner, lunch, Salad, side, Side Dish
Cuisine vietnamese
Servings 4 people

Ingredients
  

The Dressing

  • 3 tbsp fresh lime juice
  • 3 tbsp fish sauce
  • 1 clove garlic sliced
  • 1 tsp finely grated fresh ginger
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 - 2 small Thai chilis (or serrano) seeded and thinly sliced
  • 3 tbsp avocado oil or other neutral oil

The Salad

  • 1 large seedless cucumber
  • 1 medium to large jicama peeled, spiralized, noodles trimmed
  • 1 large carrot peeled, spiralized, noodles trimmed
  • 4 scallions thinly sliced
  • 4 red radishes thinly sliced into rounds
  • ¼ cup fresh cilantro leaves
  • ¼ cup Thai basil or regular basil leaves thinly sliced
  • ¼ cup chopped roasted unsalted cashews
  • lime wedges for serving

Instructions
 

  • Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
  • Make the salad. Halve the cucumber crosswise, then slice each half lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize both halves with blade a, then pat the noodles dry and place them in a large bowl. Add the jícama, carrot, scallions, radishes, cilantro, and basil. Pour the dressing over the salad and toss thoroughly to combine.
  • Divide the salad among four plates and garnish with the cashews. Serve with lime wedges.
  • If you don't have a spiralizer, you can just julienne the vegetables by hand with a chef's knife.
Keyword jicama, salad, side salad, vietnamese