Jicama Salad with Thai Spices

Jicama Salad with Thai Spices

After the carb-overload from Memorial Day weekend, this salad has made a steady appearance on my plate this week. Spinach salad gets old soon, I still haven’t developed a taste for kale, and I refuse to eat lettuce! I mean – why?!?! Seriously – why?  🙂 I’d much rather eat a bowl of steamed veggies. Anyway, I generally shop at the local international supermarket, and see so many different varieties of produce. I have finally decided to try atleast one new thing each month, and hopefully make something worth sharing here. I had seen many recipes using Jicama on Pinterest, and figured it would be a good idea to make a salad or stir fry with. Originating from Mexico, this root vegetable is slightly sweet and crunchy – almost like a mix between an apple and a potato. It can be eaten raw or cooked, and does not change color or texture even after cutting and saving in the refrigerator for a few days. Turns out it is pretty inexpensive too – under $1/lb. Choose one that is firm and heavy, without any bruises or mold. To use, cut the top and bottom to level on chopping board. Then, make small slits and peel off the thin brown skin.

According to the USDA National Nutrition Database, 100 gms of jicama has only 38 calories; approx. 8 gms carbs; approx. 5 gms fiber; 20 mg Vit C. 

Jicama Info

(photo from http://bonnieplants.com)

Jicama Salad with Thai Spices

(Serves 2)

All ingredients are to taste, so I am skipping measurements. This salad is light, crunchy, and healthy. Plus, it holds its texture and color very well. I julienned a medium jicama on Monday, and it stayed the same till this afternoon (what you see in the photos). Store bought julienned carrots were used. To keep apples from browning, drop into a bowl of Sprite or any lemon-lime soda immediately after cutting and soak for a few minutes (I save the large bottles that go flat after opening for a party). Drain completely, and the apples will not darken for several hours. Alternately, you can just grate all the veggies using the larger holes in your grater.

Jicama Salad with Thai Spices

  • 1 small to medium jicama
  • 1 medium apple of choice (I used green Granny Smith as it crisp)
  • Julienned carrots
  • Finely chopped green / Thai chili
  • Finely grated ginger
  • Fish sauce (you can probably substitute soy sauce or just plain salt, but the flavor will be different)
  • Chopped Cilantro
  • Sugar (optional – about 1/2 tsp)
  • Roasted chopped peanuts (salted or unsalted)

Toss all ingredients in a bowl, and top with more roasted peanuts and cilantro.

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Apple & Beets Salad

Apple Beets Salad

I want to say that I’m trying to eat healthy, nourish my body, and detox from all the medication I took last week to get over the flu. The reality is that I couldn’t stand to look at that lone foil-wrapped roasted beet in the fridge anymore. I had seen so many recipes for salads with apples and beets, and decided to give it a try. Totally worth it!! I want to stress the fact that there really is no ‘recipe’; just a guide or idea for a salad combination. Use whatever sounds good to you ( or follow what you read below :)).

Apple Beets Salad Closeup

Apple & Beets Salad

(Serves 1)

  • 1 cup cleaned spinach leaves (or salad greens of choice)
  • 1 medium beetroot (washed, trimmed & grated)**
  • 1 medium apple of choice (washed, cored & grated)
  • 1tsp honey or agave syrup
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • roasted sunflower seeds (or any other nuts for crunch)
  • golden raisins (optional)

1) Whisk honey, lemon juice & apple cider vinegar in a small bowl. Add salt & pepper if you like.

2) Gently mix apples & beets in another bowl and drizzle with the dressing. Gently toss to coat.

3) Plate spinach and top with the apple-beet mixture, nuts & raisins. (If you want to skip washing another bowl, just whisk the dressing in a large bowl, and add veggies and toss together till well combined.)

**NOTE: I cannot tell you how many times I have brought beets home from the store with grand plans of eating healthy veggies, and it has gone in the trash after weeks of sitting in the refrigerator. I finally came across roasted beets and it has been an interesting option. I used roasted beets in this recipe, but you may use raw if you like.