Summertime means warm weather, fresh produce, potlucks with friends and family and of course outside dining. This mayo-free slaw is perfect for enjoying poolside or at an outdoor BBQ or picnic. It features jicama, a vegetable that is crisp, crunchy and basically flavorless… until you add amazing Southwestern flavors. Think fresh lime juice, cilantro, cumin, garlic and agave. You can even sub red poblano pepper for the red bell pepper in the recipe for some added heat. Up to you!
The dish comes together quickly. You can even make the dressing ahead of time and then dice the veggies and toss in the dressing last minute. No fuss, healthy recipes like this are what summertime is all about – less time preparing meals indoors and more time enjoying fresh and nutritious food outside with your loved ones.
Jicama is a vegetable that is available year round and is like a cross between a potato and an apple or pear in terms of texture. It looks similar to a turnip with tan skin. Jicama is very low in calories and high in vitamin C. It has an incredibly satisfying crunch that is slightly juicy. In this recipe I paired it with black beans for a boost of plant-based protein and added fiber. It adds bulk and a different texture to the dish making it even more satisfying.
The dressing I paired with the jicama slaw has become my new summertime best friend. It is so easy to make and works well with many summertime side dishes. You will likely see variations of this dressing in some upcoming recipes. It is creamy, light, sweet and full of fresh Southwestern flavors.
If you give this recipe a try, I would love to see how yours turns out. Please tag me in your pics on social media: @eatingbyelaine – I love to see your recipe creations!
And don’t forget to follow me on snapchat (eatingbyelaine) to see behind the scenes in my kitchen and what I eat throughout the day to stay healthy and energized.Print
This raw, vegan and gluten-free side salad is full of veggies. It is fresh and crispy and dressed with a sweet and tangy dressing that is creamy but mayo-free. Black beans provide plant-based protein making this side dish an entree as well.
- 1 jicama, peeled and julienned
- 3 spring onions, diced
- 1 can black beans, drained, rinsed and patted dry
- 1 red bell pepper, diced or julienned
- 3 tablespoons tahini (make sure it is runny and not stiff/hardened)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons water
- 1 tablespoon agave
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon cumin (or more to taste)
- 1 clove garlic
- In a large mixing bowl combine jicama, spring onions, black beans and red bell pepper. Stir and set aside.
- Prepare the dressing: In a mini food processor add tahini, olive oil, water, agave, lime juice, salt, cumin and garlic and process until smooth and creamy.
- Pour the dressing into the large mixing bowl and toss until jicama salad is evenly and well coated. Chill the jicama salad in the refrigerator for 15 minutes and then serve immediately. Alternatively, you can store in an airtight container in the refrigerator. When I tested this recipe I served it a full day after I prepared it (already dressed) and it was still fresh and crispy. You can try for longer but I cannot guarantee that it will not get soggy.
- Category: Salad