Mock Potato Salad
mock potato salad made from Jicama. It's raw and vegan. This recipe is originally posted on yourdailythread.com
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
jicama
salad
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- sea salt
- 1 1/2 cup soaked cashews (6 hours soaked in water)
- 1/4 white onion (up to 1/2)
- 1/2 lemon pithed
- 1/4 cup water or coconut water if available
- sea salt and herbamare to taste
- 1 large jicama diced into cubes
- 1 ear corn
- 1 red pepper diced
- 1 stalk celery diced
- 1/2 cucumber diced
- 1 tbsp celery seeds
- 1 small (raw if possible)
- 1/8 cup basil, sage, cilantro chopped
- tumeric drops
- herbamare
- Carbohydrate 33.6127375 g
- Cholesterol 0 mg
- Fat 24.7821625 g
- Fiber 7.34275002896786 g
- Protein 10.3175875 g
- Saturated Fat 4.83467 g
- Serving Size 1 1 Serving (257g)
- Sodium 106.006 mg
- Sugar 26.2699874710321 g
- Trans Fat 1.2402175 g
- Calories 370 calories
Blend all sauce ingredients on high except for the cashews, slowly adding them in until a creamy texture forms if need be add more water. I like to use coconut water if available as it adds a nice sweet contrast to the sour taste of the lemon (mocking sour cream). Blend in tumeric drops last to give it a slight yellow tint. Chop veggies into bite size, cubing the jicama. Mix cream sauce into chopped veggies and granish with dill pickle bits (not raw), paprika and cayenne pepper (optional). You can add whatever veggies you have left over in the fridge but the raw corn and celery seeds are the cameos of this the satisfying crunch-a munch salad. For fun try sage, thyme and rosemary….or whatever is is your garden.
