Get your vegetable spiralizer out! Ali Mafucci, the queen of spiral cut vegetables and fruit, is back with a collection of new recipes in her cookbook, Inspiralize Everything. This book is like an encyclopedia of ingredients that you can turn into healthy, fun spiralized “noodles” and even “rice.” Last year, we featured her Paleo/Low Carb Korean BiBimBap recipe using spiralized daikon that can be chopped into “rice” texture.
This time, the Paleo friendly, low-carb recipe we’re sharing is Vietnamese Jicama Noodle Salad. Instead of rice noodles, we will be spiralizing fresh jicama. The tangy Vietnamese dressing is simple to make, just whisk the ingredients in a bowl with a fork or shake it all up in a mason jar.
If you don’t have an inspiralizer machine, Ali’s Inspiralizer is my very pick – here is our review from last year. On a budget? grab the Oxo Julienne Peeler for less than $10 – it will produce perfect julienne ribbons for the salad, too.
PSST….we are giving away a copy of Inspiralize Everything AND the Inspiralizer machine!
Vietnamese Jicama Noodle Salad Recipe
Ingredients
FOR THE DRESSING
- 3 tablespoon fresh lime juice
- 3 tablespoon fish sauce (I like Red Boat)
- 1 clove garlic, sliced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1-2 small Thai chiles (or serrano), seeded and thinly sliced
- 3 tablespoon avocado oil or other neutral oil
FOR THE SALAD
- 1 large seedless cucumber
- 1 medium to large jÃcama, peeled, spiralized, noodles trimmed
- 1 large carrot, peeled, spiralized, noodles trimmed
- 4 scallions, thinly sliced
- 4 red radishes, thinly sliced into rounds
- 1/4 cup fresh cilantro leaves
- 1/4 cup Thai basil or regular basil leaves, thinly sliced
- 1/4 cup chopped roasted unsalted cashews
- Lime wedges, for serving
Instructions
If you don't have a spiralizer, you can just julienne the vegetables by hand with a chef's knife.
- Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
- Make the salad. Halve the cucumber crosswise, then slice each half lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize both halves with blade a, then pat the noodles dry and place them in a large bowl. Add the jÃcama, carrot, scallions, radishes, cilantro, and basil. Pour the dressing over the salad and toss thoroughly to combine.
- Divide the salad among four plates and garnish with the cashews. Serve with lime wedges.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Just a small typo that did confuse me.  1-22 Chile’s?  I looked up a similar recipe to figure out you meant one or two….looking forward to making it tomorrow…
LOL yes 1-2!
I’m making this tonight. One suggestion – use English seedless cucumbers (the longer plastic wrapped kind) and then you don’t have to take out the center. 🙂
his sounds great Jaden! I never thought of spiralizing jicama!
just saw this recipe in the recent recipes after looking at your pineapple fried rice recipe and am inspired by these flavors, whole new set of ingredients for me, thank you!
Hi Jaden
I tried signing up for the ASIAN MASTERS OF FLAVOUR several times and I keep getting the Error message.
Please help!
No problem! I’ll get that to you asap.
Disappointed you didn’t include nutrition breakdown.
Delish looking “must-make”recipe – one small issue: I tried to sign-up for the ASIAN MASTERS of FLAVOR and just got an error msg multiple times, even on my iPhone. Can you fix this or send it to me?
thanks and best regards,
-Marc
No problem Marc! I will send that out to you. jaden
This looks really fantastic!! I actually went to a Vietnamese restaurant few weeks ago and ordered very similar salads!!! It was delicious!!!
Great to pair with a cuppa of green tea;))
I think you mean 1-2 chilies not 1-22!
haha! yes, you’re right!!!