Jicama Fennel Citrus Salad

Makes: 
6 servings
Utensil: 
Saladmaster Food Processor
medium mixing bowl
large mixing bowl
Rate Recipe: 
Contributed By: 
Isis Israel
Authorized Saladmaster® Dealer

Ingredients

Salad
12
large jicama, peeled and strung, use Cone #2
1
fennel bulb, strung or thinly sliced, use Cone #2 or #4
2
carrots, strung, use Cone #2
1
apple, thinly sliced, use Cone #4
1 12
cups
red cabbage, strung, use Cone #2
(105
g)
2
cups
oranges, peeled and diced
(360
g)
12
teaspoon
orange zest, shredded, use Cone #1
(2.5
mL)
2
tablespoons
pumpkin seeds (pepitas)
(17
g)
1
cup
cilantro leaves and stems, finely chopped
(16
g)

Dressing

1
lemon, juiced
2
tablespoons
tahini
(30
g)
2
tablespoons
seasoned rice vinegar
(30
mL)
1
tablespoon
maple syrup or honey
(15
mL)
2 - 4
tablespoons
vegan mayo
(30 - 60
g)
splash of water
dash of cayenne or chipotle powder
salt and pepper to taste
Directions: 
  1. In a large bowl, combine all salad ingredients and mix to combine.
  2. Place all dressing ingredients in a medium bowl and blend well with a whisk.
  3. Pour dressing over salad, toss to combine and serve.
Nutritional Information per Serving
Calories: 
187
Total Fat: 
6g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
145mg
Total Carbs: 
35g
Dietary Fiber: 
10g
Sugar: 
15g
Protein: 
4g

Directions

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