Your whole food, plant-based life.

Jicama Dill Salad

Yesterday was a crazy day. I got up at 3 am to go and shoot one of the top pastry chefs in the country for Shooting the Kitchen. Can’t tell you who it is yet but the post should be up by the end of the week. Believe me, it isn’t a raw patisserie. Everything was stunningly beautiful. Somehow I managed to leave without any goodies. Now, that’s willpower!



It was a busy morning. At 7:30 am I had to leave the shoot to go and do a radio interview for The Fresh and Local radio show. As soon as that was done, it was back to a local farmer’s market to do more shooting. By the time I got home, I was completely exhausted. My score for the morning? A big bag of homegrown goodies from Bonnie Dehn, one of the radio show’s co-hosts.

In that bag was a beautiful bunch of dill that had been picked that morning. I held it up to my nose and thoughts of my mother’s potato salad started to fill my head. I wanted to use the dill, but not in anything cooked. So, I came up with a mock potato salad that uses jicama!



Jicama is a wonderfully diverse tuber that originated in Mexico. It’s white flesh is juicy, crunchy, a little sweet and packed with fiber. It is low in calories, one cup only has 46 and contains a good amount of vitamin C. It makes a wonderful base for this salad.


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  1. Eco Mama wrote on May 30, 2011

    Love Jicima–great idea pairing it with Dill.
    Eco Mama

  2. Elizabeth wrote on May 30, 2011

    What a great looking recipe. I adore Jicama. I cannot wait to try this. Perfect raw summer recipe.
    Peace & Raw Health,

  3. Sylvia wrote on May 30, 2011

    This looks so tasty! Would garlic powder be alright to substitute for diced garlic, do you think?

    • Susan wrote on May 30, 2011

      You can try it. But I would go easy with it.

  4. Faith wrote on May 30, 2011

    Susan, thanks for this one, I love potato salad but rarely have it due to potato allergies, can’t eat raw potatoes very happily either (icky), never thought of using jicama….and thanks for the cashew mayo too!

  5. Mindy wrote on May 29, 2011

    Forgot to ask, I am low on dry mustard, but have a big jar of Dijon mustard in the fridge. I assume it would work ok as a subsitute? I also have some stone-ground mustard? What amount do you think you would sub for the dry mustard? Thanks!

  6. Mindy wrote on May 29, 2011

    Oh, I have Jicama now, and I will try this. I have to tell you, I just made the Blackberry Walnut Salad tonight and it was great. I ate one helping, and then for the second I impulsively decided to add some sliced banana along with the blackberries and walnuts. I thought the lime dressing would taste really good on banana too, and it did taste great. My Mom & sister developed a taste for Paul Newman’s Lime vinaigrette, which I beleive has something like soybean oil in it, along with various additives. Your lime dressing is awesome, and not hard to make. I will be sharing some with my lime-loving family members and hopefully they will see how much better it tastes, not to mention better for them. Thanks, Susan!

  7. Susan wrote on May 29, 2011

    This looks wonderful and thank you for the detailed instructions. Makes it very easy for us non-chefs. Thanks very much – Susan

    • Susan wrote on May 29, 2011

      You are welcome. I always try to make the recipes easy and very understandable. Sometimes, I forget… 🙂

  8. Raw Chef Dosa wrote on May 29, 2011

    Hello Susan.

    I have to say, your “Jicama Dill Salad” does sound Rawmazing! I will have to give it a go myself.

    Thanks, Raw Chef Dosa


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