A raw salad that is both refreshing, tasty and has a nice level of spice to it. Our spicy broccoli jicama salad is the ultimate combination of spicy and fresh. The subtle sweetness from the crisp jicama pairs perfectly with the spicy elements in the chili-garlic dressing. This raw salad has quickly become one of our favourite recipes among our friends and family. It makes the perfect appetizer and/or side dish at any social event. We find that it makes the best salad on a hot summer day and is a partner in crime to any bbq dish.
Store this dish in the fridge for later after you prep, just keep the dressing separate. When you’re ready to enjoy, simply toss with the dressing and enjoy!
Try our Sheet Pan Fajitas with some of the chili-garlic sauce used in this recipe, it’s delicious!
| Servings |
|
- 12 oz broccoli florets cut into small pieces
- 1 medium jicama cut into strips
- 1/4 red bell pepper cut into thin slices
- 1/4 yellow bell pepper cut into thin slices
- 1 tbsp sesame seeds toasted
- 1 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1/2 tsp garlic pureé
- 1/2 tsp ginger pureé
- 2 tsp sesame oil
- 1 tbsp stevia
- 1 pinch salt
- 2 tbsp peanut oil
Ingredients
Dish Ingredients
Dressing Ingredients
|
|
- Combine all ingredients but the peanut oil in a small container and mix well.
- Whisk in the peanut oil and let dressing sit while you prepare the meal.
- Cut broccoli into small same-size flowerets until you have 4 heaping cups of broccoli flowerets.
- Peel jicama and cut into slices about 1/2 inch thick, then cut each slice into strips about as long as the broccoli pieces
- Cut red bell pepper into thin slivers.
- Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing.
- Toss the salad with sesame seeds, serve and enjoy!