Because a promise is a promise, here’s the salad that I brought to January’s vegan picnic. This is a quick and refreshing dish that makes good use of jícama season (jícama is a crunchy, sweet and juicy tuber), one of my favorite veggie seasons of the year. I definitely suggest you jump on preparing this salad before jícama runs out for season.
- 4 jícamas
- 1 large carrot
- leaves from 3 or 4 celery stalks
- 1/3 cup mustard (I suggest Dijon o Poupon)*
- 1/8- 1/4 cup of water
- 2 tablespoons of sesame oil
- juice from 1 lime
- salt to taste
*may contain sugar
- Wash and disinfect all the veggies. Finely chop the celery leaves, then peel the jícamas (and the carrots if you like, but the peel is where most of their nutrients are so I don’t recommend it).
- Now comes the tedious part: grate all of the jícama (it actually goes pretty fast) and all the carrots, and then put both in a large bowl. Add the celery leaves.
- Mix the rest of the ingredients in a separate bowl. The amount of water you’ll add here depends on how thick you want your dressing to be.
- Mix the mustard dressing with the jícama, carrot and celery and ta-da! Serve your salad with some lemonade or other ice-cold beverage and enjoy a sunny afternoon with friends.