Low Carb / Paleo Vietnamese Jicama Noodle Salad Recipe
A blend of bold flavors surround jicama to make a delicious salad perfect for detox days!
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.