Meatless Monday’s Orange Jicama, Green Bean & Brussel Sprout Salad

Jicama-Brussel-Sprout-Salad-with-Orange-Sesame-Dressing12Jicama [HEE-ka-ma] is a crispy, sweet, edible tuber that resembles a turnip in physical appearance, although the plants are not related.  These tubers can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give them their sweet flavor into starches, making them somewhat woody to the taste.

Jicama grows on vines that may reach 20 feet in length.  The vines tend to hug the ground, ending in tubers that may grow up to 50 pounds (!) in size, although the majority of those sent to market are approximately 3 to 4 pounds in weight.  Before eating, the coarse brown outer layer should be peeled to reveal the white inside.  I found the potato peeler to be to wimpy for this task so I used a pairing knife.

When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Wet or soft spots may indicate rot, and don’t not be drawn to overlarge ones, because they may not be as flavorful.  If you are ever in doubt which one is the prizing-wining-perfect jicama, ask the produce man or woman for help.  I even go as far as having them cut it in half to make sure that it is good all the way through.  They will keep under refrigeration for up to two weeks.

This is a perfect summer salad.  Enjoy!

Ingredients: yields 8 cups

Kale massage:

  • 1 head purple curly kale
  • 1/4 cup fresh orange juice
  • 1 tsp sea salt

Add in:

  • 1 lb (3 cups chopped) French green beans
  • 3 cups shredded jicama
  • 1 1/2 cups baby brussel sprouts
  • 1 cup chopped carrots
  • 2 Tbsp white sesame seeds

Orange Sesame Dressing: 1 3/4 cup dressing

  • 1 cup fresh orange juice
  • 1/2 cup cashews, soaked 2+ hours
  • 1 Tbsp raw honey
  • 2 tsp toasted sesame oil
  • 1 Tbsp coconut aminos
  • 2 Tbsp apple cider vinegar
  • 1 tsp Sriracha hot chili sauce
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger



  1. Kale ~  wash, remove stems and dry the kale leaves before cheffinading them.  After cutting up the kale add the orange juice and salt.  Massage for about 5 minutes or until the kale leaves start to wilt and decrease in size.  This will make it easier to chew, eat and digest.   Place in a large bowl.
  2. Wash and cut the ends of the of the green beans, then slice into bite sized pieces.  Blot dry with a paper towel.  Place in the bowl with the kale.
  3. In the food processor, fitted with the upper shredding blade, break down the jicama, brussel sprouts and carrots.  Add to the bowl of kale and green beans.  Add sesame seeds.  Toss together with hands.

Orange Sesame Dressing:

  1. After soaking the cashews in water, drain and rinse.
  2. In the blender, combine the orange juice, cashews, honey, oil, coconut aminos, vinegar, chili sauce, onion powder and ginger.
  3. Blend till creamy.  Pour over the salad and mix everything with your hands.
  4. Eat right way, or allow it to marinate for 2+ hours to absorb all the flavors.  Enjoy!
  5. This salad should keep for about 2-3 days.

Photo & Recipe Courtesy of

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