Raw Jicama Salad with Curried Macadamia Dressing

Serves 4

Warming curry spices counter the clean crispness of jicama in this simple, flavorful, all-season salad. The sweet, tropical taste of macadamia nuts and coconut water bring it all together. Served with an edible green sprout garnish.

Cooking Tip: Jicama (HIH-kuh-ma) is a sweet, watery root native to Mexico. Its crisp, refreshing taste is  reminiscent of an apple or pear, but less sweet and more watery. In Mexico, jicama is used to replace corn chips and dipped into salsa, but it is most commonly found in fresh salads. The peel is tough and needs to be removed before dicing or grating. Use a knife; it’s too tough for a vegetable peeler.

Cooking Tip: Coconut water has become a popular drink in the last few years and can easily be found in natural foods stores. It comes in a can or aseptic container. Look for it in the refrigerated drink section. Amy and Brian (with pulp) is my favorite brand.

DRESSING
2/3 cup macadamia nuts
1/3 cup coconut water, plus a little extra if needed
2 teaspoons lemon juice
2 teaspoons mild curry powder
1 tablespoon raw honey
1/2 teaspoon salt

SALAD
5 rounded cups peeled, diced jicama (about 1 medium)
3 green onions, sliced on the diagonal
1/2 cup jumbo flame raisins
1 cup sprouts (any variety)

Blend the dressing ingredients in a food processor or blender until smooth, adding more coconut water, if needed, to help it blend into a smooth, creamy consistency.

Place the jicama, green onions and raisins in a large mixing bowl. Add the dressing and mix until incorporated.

Arrange the salad evenly onto 4 plates. Divide the sprouts and place on the side as a colorful, edible garnish. Serve room temperature or chilled.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.