Low Carb/Paleo Vietnamese Jicama Noodle Salad Recipe
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
Prep Time:20 minutes
Cook Time:0 minutes
3 tablespoons fresh lime juice
3 tablespoons fish sauce (I like Red Boat)
1 garlic clove, 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 tablespoons avocado oil or other neutral oil
FOR THE SALAD
1 large seedless cucumber
1 medium to large jícama, 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
If you don’t have a spiralizer, you can just julienne the vegetables by hand with a chef’s knife.
1. Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
2. 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 jícama, carrot, scallions, radishes, cilantro, and basil. Pour the dressing over the salad and toss thoroughly to combine.
3. Divide the salad among four plates and garnish with the cashews. Serve with lime wedges.