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Vietnamese Jicama Noodle Salad Recipe

Reprinted with permission, Inspiralize Everything by Ali Mafucci
Prep Time 20 mins
Cook Time 0 mins
Servings 4



  • 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


  • 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.

  • 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 jícama, 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.


If you don't have a spiralizer, it's time to get one! Ali's Inspiralizer A cheaper option is to use  Oxo's Julienne Peeler, which works great for less than $10.
Tried this recipe?Let us know how it was!