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.
Jicama Salad with Peanut Curry Sauce
SERVES 4
Jicama Salad
- 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.
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Veronica wrote on June 11, 2011
No peanuts (allergies) . I just made a variation of this salad with avocado curry sauce, shallots and a sprnkle of trail mix nuts/raisins. Delicious!!! Thank you! Oh and first time trying jicama.. woo hoo ..
Susan wrote on September 1, 2010
Maybe you needed to blend it better?
Jessica wrote on September 1, 2010
This was the first raw meal I made from this site (aside from the raw brownies I made last night…), and it was so satisfying!! Peeling the jicama and opening the coconut were very difficult, but definitely worth it! My sauce came out chunkier than in the photo though, I’m wondering if mine needed more coconut meat?
Helene wrote on July 10, 2010
OH…and a lil fresh ginger in the peanut sauce.
Helene wrote on July 10, 2010
I think this would be really good with jalapeno’s and olives :)–AND I presume everyone knows to use RAW PEANUTS???
Stacy wrote on May 14, 2010
I had this for lunch today (using the above posters substitute of cashews). It’s excellent! I almost wonder if a small type of nut or seed would be good in this? It’s excellent as is, but my mind keeps telling me there is a seed or nut missing – not for the texture, but the flavor …. I just hope my mind tells me what it is!
S
Janet wrote on September 3, 2009
This was a big winner for lunch today. We wee out of raw peanuts so I used Cashews. Yummy.
Krunsdogs wrote on August 26, 2009
This looks and sounds so good! I will definitely make this for the family. Always looking for new salad ideas.