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!
One More Thing
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