Jicama Salad with Peanut Curry Sauce
If you haven’t had a jicama, you are missing out on a real treat. Jicama has a texture somewhere between a potato and a pear, with a slight sweetness. It is 86-90% water and is very hydrating. It has a very mild taste..somewhat reminiscent of apples and makes a great addition to salads. High in vitamin C and with no fat, one cup contains only 45 calories. Enjoy it in this salad with a flavorful curry peanut sauce. This is a summer favorite around our house.
- 1 large jicama, cubed
- 1 cup pea pods, chopped
- 2 scallions
- 1/2 cup raisins
- 1/2 peanut curry sauce
- Peel and cut jicama into 1/2″ pieces.
- Cut pea pods into 1/2″ pieces.
- Combine jicama, pea pods, raisins and scallions.
- Stir in 1/2 cup peanut curry sauce.
Peanut Curry Sauce
- 3/4 cup peanuts, soaked
- flesh from 1 young coconut
- 1/4 cup coconut water
- 1/4 teaspoon curry powder
- 1 teaspoon salt
- Open young coconut and drain water out. Reserve water. Remove flesh.
- Place 1/4 cup coconut water in blender or Vitamix.
- Add the flesh from the coconut, 3/4 cup raw peanuts that have been soaked for at least an hour, curry powder and salt.
- Blend until smooth.
Bella wrote on April 20, 2014
Great site! 🙂 I want to try this recipe, but I have a question. What kind of pea pods are you using? Snow peas? Sugar Snap Peas? Green Beans?
Susan wrote on April 21, 2014
I used peas, not beans. You can use either sugar snap peas or snow peas. Cheers!
Bren wrote on September 16, 2011
Loved this recipe. Nice crisp and refreshing summer dish. Had to substitute the nuts, due to guest allergy, however I know nutty flavours and curry go very well together. Next time I will use the Cashews for a change.