Comida Latina, Dairy Free, Recipes, Salads, Side Dishes

Rainbow Jicama Salad with Poppy Seed Dressing

October 18, 2016
Rainbow Jicama Salad with Poppy Seed Dressing Recipe

This jicama salad is a colorful combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.

This jicama salad is the seventh and final recipe to wrap up our Dia de los Muertos super-fiesta and thus our menu is complete. Now you have all the recipes and are ready to throw the ultimate Day of the Dead party in a couple of weeks.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

I love the entire menu because there is something for everyone; vegan pozole, spicy chicken enchiladas, even a knock-your-socks-off chocolate pie but I dare say, I might have saved the best for last.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

Why You’ll Want to Make This Jicama Salad

This salad is so bright and cheerful and full of crunch it is borderline addictive. And (aside from all the chopping) pretty simple to throw together. The dressing you will find yourself making again and again and putting on just about every single salad you make. It feels indulgent and creamy but is really only four ingredients and dairy-free!

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

How To Cut Matchsticks

Back to the chopping: let me assure you, you can chop these vegetables anyway you please. They do not need to be in uniform matchsticks but they sure look pretty that way and if you have little eaters matchsticks are pretty fun to eat with your fingers too. To cut vegetables into matchsticks (aka julienne), peel and cut off the top and bottom of the veggie. Cut the veg into thin (1/4-inch) thick slices, then layer the slices on top of each other and cut into 1/4-inch thick strips. This video shows what I’m talking about.

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

For more fun Day of the Dead ideas and the full menu check out this post!

A special thanks to Melissa’s Produce for all the beautiful vegetables and to Beard and Bonnet for the beautiful photos!! 

Rainbow Jicama Salad with Poppy Seed Dressing Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 Servings

A colorful and crunchy combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.

Ingredients

    For the Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh-squeezed lime juice
  • 1/2 teaspoon poppy seeds
  • For the Salad:
  • 1 medium jicama, peeled and cut into matchsticks
  • 1 cup sugar snap peas, sliced
  • 4-5 radishes, cut into matchsticks
  • 2 large carrots, cut into matchsticks
  • 2 cups thinly sliced red cabbage

Instructions

    To make the dressing:
  1. Combine all ingredients in a resealable jar. Cover tightly and shake until smooth. Dressing can be refrigerated for up to a week.
  2. To make the salad:
  3. Toss all the ingredients together. Drizzle dressing over the top and toss until well coated. Season with salt and pepper and toss again. Serve immediately.
  4. All the vegetables can be cut up to a day in advance. Keep them separated however, otherwise the red cabbage will color anything it touches. Dress the salad right before serving.
http://www.holajalapeno.com/2016/10/rainbow-jicama-salad-with-poppy-seed-dressing.html

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  • nicole October 19, 2016 at 3:32 pm

    baby sis this salad looks and sounds delicious. am really liking your dia de los muertos recipes and the fact you’ve adopted this beautiful tradition.

    • Kate Ramos
      Kate Ramos October 20, 2016 at 1:26 pm

      Thanks, Love! I hope you get a chance to make it, I think you would really like this salad!

  • grace October 20, 2016 at 4:45 pm

    i just LOVE the burst of colors in this salad! i had jicama for the first time not too long ago and was delighted by it. i’d devour this side!

    • Kate Ramos
      Kate Ramos October 20, 2016 at 10:08 pm

      Thanks so much Grace! Jicama is GREAT!! It’s one of my favorite snacks.