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–+ servings
hand pouring creamy dressing over a salad from a blue Mason jar.
Kate Ramos

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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 -8 Servings
Cuisine: Mexican-American
Ingredients Method

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

Method
 

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.
To make the salad:
  1. 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.
  2. 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.

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