Vietnamese Jicama Noodle Salad Recipe

Vietnamese Jicama Noodle Salad Recipe
Vietnamese Jicama Noodle Salad Recipe
Try this Vietnamese Jicama Noodle Salad Recipe recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
white meat free contains gluten red meat free contains fish shellfish free contains pasta contains honey dairy free pescatarian
  • for the dressing
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • lime wedges for serving
  • 1/4 cup fresh cilantro leaves
  • 1 garlic clove sliced
  • for the salad
  • 3 tablespoons fish sauce (i like red boat)
  • 1 teaspoon finely grated fresh ginger
  • 1-22 small thai chiles (or serrano) seeded and thinly sliced
  • 3 tablespoons avocado oil or other neutral oil
  • 1 large seedless cucumber
  • 1 medium to large jã­cama 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 thai basil or regular basil leaves thinly sliced
  • 1/4 cup chopped roasted unsalted cashews
  • Carbohydrate 9.27843769234601 g
  • Cholesterol 0 mg
  • Fat 0.174064379636017 g
  • Fiber 1.42485187094168 g
  • Protein 0.846543498762601 g
  • Saturated Fat 0.0400167868794158 g
  • Serving Size 1 1 Serving (126g)
  • Sodium 15.2199982058122 mg
  • Sugar 7.85358582140433 g
  • Trans Fat 0.0630958864776612 g
  • Calories 35 calories

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.