Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

Jicama is spiralized to serve as "noodles" in this fresh vegetable salad. Then,
peppers, scallions, purple cabbage, kale, and cilantro are tossed with the
jicama and drizzled with a creamy tahini-ginger dressing. This recipe can serve
2-3 for a full meal or 4 smaller side salads.

Servings: 2 -4

Author:

Prep Time
30 minutes

Total Time
30 minutes

Course:

Salad noodles

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Add the tahini, soy sauce, sesame oil, lime juice, agave nectar, apple cider
vinegar, garlic, ginger, and turmeric to a medium bowl. Whisk together for 30-45
seconds. Cover and refrigerate until ready to use.
2 Add the spiralized jicama, orange pepper, red pepper, scallions, purple cabbage,
kale, and cilantro to a large bowl. Toss to evenly distribute the vegetables.
3 Divide the vegetables amongst 2-4 large bowls. Drizzle with the dressing and
garnish with a lime wedge and hemp seeds, if desired.

Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

Course:

Cuisine:

🧂 Ingredients

Instructions

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