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.
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!
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.
For more fun Day of the Dead ideas and the full menu check out this post!Print
Rainbow Jicama Salad with Poppy Seed Dressing Recipe
A colorful and crunchy combination of jicama, sugar snap peas, radishes, and red cabbage tossed with a creamy (but dairy free) poppy seed dressing.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6-8 Servings 1x
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
To make the dressing:
- Combine all ingredients in a resealable jar. Cover tightly and shake until smooth. Dressing can be refrigerated for up to a week.
To make the salad:
- 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.
- 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.
One More Thing
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