If you’re feeling a little sick of regular ole’ salads, or your vegetable sides are feeling a little lackluster, here’s a yummy way to kick up the raw veggie situation.
As I wrote about on One Green Planet, raw veggies aren’t always the best option for good digestion. In fact, they can slow digestive fire and take up more energy than they provide, a generally unbalancing principle for any body.
Carrots, cucumber and jicama are actually some of the best veggies to consume raw, particularly when chewed thoroughly. They have high water content and pair well with other cooked or raw foods. But wait, jicama? What's that?
If you've never seen jicama (hee-cam-uh) before, no worries: it's very friendly. It's a tuber - kind of like a potato - indigenous to South America. It grows on vines, not underground, and has a super high fiber content. In fact, the kind of fiber it contains, inulin, helps the body absorb calcium and it feeds the bacteria that live in our guts.
Jicama tastes like an unsweet apple-crossed-with-celery, I think, and make a great swap out for things like chips or crackers if you're feeling like you need something crunchy and carby.
In this preparation, which could easily be made the night before and mixed up with dressing once lunchtime arrives, thinly chopped carrots, cucumber and jicama mingle in a creamy (dairy-free) tahini dressing that pops with mint (YUM) and just a tad of garlic (which is awesome for digestion).
To round this out, toss in your favorite bean or legume (chickpeas or green split peas would be yummy!) or serve alongside baked tempeh.
See? Salad might just have potential after all!
- 1/2 jicama, peeled and sliced into strips
- 2 medium carrots, peeled and sliced into strips
- 1/2 small cucumber, sliced into strips
- 1/4 cup tahini
- 1 handful fresh mint leaves, plus a few extra for garnish
- 1 clove garlic
- 1 tsp nutritional yeast
- 1 tsp sea salt, plus more for garnish if desired
- a few splashes of water to even out texture
- gomasio, for garnish (optional)
- 1. Chop peeled carrots, cucumber and peeled jicama.
- 2. Combine sauce ingredients in a blender until smooth.
- 3. Combine veggies and sauce in a bowl and toss to coat.
- 4. Serve, topped with gomasio, more salt if desired, and mint leaves.
- If you wish to eat this over several days, keep veggies and sauce separate until serving.