The creamy crunchy flavor of cole slaw is one I thought I’d never be able to duplicate without dairy or eggs (mayonnaise). That is until I decided to play around with some raw shredded Jicama, carrots, and beets mixed with tahini dressing and voila, a delicious alternative to traditional coleslaw was born.
What is Jicama? It was only about a year ago that I first discovered Jicama while on vacation in Florida. Pleasantly surprised by it’s juicy almost sweet flavor, it was a delicious crunchy addition to my salad. With it’s brown skin and round shape, it kind of resembles an oversized potato.
Jicama is a root vegetable that is kind of a cross between a water chestnut and an apple, but much more appealing than a water chestnut. Low in calories but high in fiber, Jicama is an excellent addition to any diet but especially those looking to lose a few pounds. The fiber in Jicama is believed to be beneficial to both bone health and digestive health. It’s also high in vitamin C to help protect against infection, viruses and even cancer. One word of caution though, Jiccama is fairly high in starchy carbohydrates so limiting to servings of 1/2 cup at a time.
Jicama and Carrot Slaw
1 whole jicama root
1 large raw beet
Cut off ends and peel carrots. Chop in half. Place in the bowl of a food processor with the shredder blade attached. Shred and place in a large serving bowl. Slice off ends of beet and peel. Cut in quarters then shred in processor. Place on a seperate plate. Peel jicama and cut in quarters or smaller pieces. Shred in the food processor and transfer to same bowl as the carrots. Make the dressing in the food processor. Pour one cup of dressing over carrots and jicama. Toss well to combine adding more dressing as needed. Gently fold in beets and adjust seasoning as needed. Colorful, crunchy, creamy goodness!
Tahini Dressing (Dairy Free)
1 1/4 cups sesame tahini
1/2 cup fresh lemon juice
1/2 cup water or more
1 cup of olive oil
2 cloves garlic
1 bunch fresh parsley
1 teaspoon sea salt
1/2 teaspoon of fresh ground pepper
Place garlic in food processor or blender and pulse until minced. Add remaining ingredients and gently pulse until combined but allowing some of the parsley leaves to remain visible in the dressing. If dressing is too thick add more water, 2 tablespoons at a time.
Makes 2 cups dressing