Skip to content

Kale & Jicama Salad with Orange Scented Dressing

February 1, 2016


You will know from previous posts that I love Jicama. It is widely used in Asia and South America but has quite a short season here in Australia and is at the farmers markets right now!

It passes under the guise of many names: Mexican Yam, Mexican Turnip, Yam Bean, Chinese potato, to name a few. You can also find it at your local Asian greengrocer if the local market doesn’t have it. The best ones are smooth and shiny without wrinkles with a papery light skin. You eat the root part only – beware the leaves & flowers are toxic – and it varies in size depending on species. The inside is creamy white with a crisp texture that resembles a cross between a raw potato and apple. The flavour is slightly sweet and starchy, and can be eaten raw or cooked. I like to eat it both ways as a salad or cooked vegetable dish but my favourite way is in the popular popiah, a Malaysian dish. Find my popiah recipe here.

As a root vegetable, Jícama has low carbohydrates compared to sweet potatoes or normal potatoes and is composed of 86-90% water. It is really high in vitamin C and is an excellent source of oligofructose inulin, a soluble dietary fibre. Inulin is a zero calorie sweet inert carbohydrate. It does not undergo metabolize inside the human body which make jicama an ideal sweet snack for diabetics.

Prepare it by topping and tailing the root and using a knife peel the skin away in strips. You can use a vege peeler but there is no need as it peels very easily.

This recipe is an adaption from my kale salad recipe that I do in my Paleo class. It’s a good introduction to kale as the ‘kale-i-ness’ is offset by the crunch and sweetness of the jicama. You can always substitute a zucchini and small apple for the jicama if you don’t have it. The dressing is oh-so-yummy and keeps for a good 2 weeks in the fridge.  I have not added salt to the dressing recipe as the kale has quite a bit of salt in it. If you are using this dressing for another salad, you will need to add about ¼ teas salt.

INGREDIENTS (for dressing)
1 clove garlic
40g sunflower seeds
80g filtered water
Juice & rind of 1 orange
60g macadamia or olive oil
1 teas Dijon mustard
Juice of 1 lemon
1 tab nutritional yeast
pepper to taste

Mince the garlic, orange rind & seeds in the TM for 10 seconds on SP 9. Add the rest of the ingredients and mix on SP 9 for 1 minute, stopping to scrape down if required. Set aside, the dressing will thicken a little bit on standing.

INGREDIENTS (for salad)

100g chopped kale leaves, spines removed
½ teas salt
1 large jicama, peeled and julienned*
3 large radishes, julienned*

1/2 red capsicum, diced
1 orange, segmented
1 large handful mint

Without washing the TM bowl, chop kale and mint on SP 5 for 5 – 10 seconds until shredded to desired consistency. I prefer it coarser but many prefer it finer.

Add the salt and mix on SP 4 reverse for 20 seconds to bruise. Place in a bowl with the jicama, capsicum and radishes and combine with enough dressing to coat. Garnish with orange segments.

*You can roughly chop the jicama and radishes if you prefer, I like to julienne them for presentation. Grating them will cause them to release too much water and they will go soggy. You could also spiralise them too!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: