Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing with gluten free options

Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing with gluten free options

Ingredients

  • For the Dressing
  • • ¼ cup tahini
  • • 2½ tablespoons reduced-sodium soy sauce* (GF use LaChoy)
  • • 2 tablespoons toasted sesame oil
  • • 2 tablespoons fresh lime juice
  • • 1½ tablespoons agave nectar (Or honey)
  • • 1 tablespoon apple cider vinegar
  • • 2 garlic cloves, minced
  • • 1 teaspoon minced fresh ginger root
  • • optional: ½ teaspoon minced fresh turmeric root
  • For the Salad
  • • 2 medium jicama roots, peeled and spiralized or julienned
  • • 1 orange pepper, deseeded and cut into matchsticks
  • • 1 red pepper, deseeded and cut into matchsticks
  • • 1 bunch of scallions, trimmed and cut into matchsticks and sliced (white and light green parts)
  • • 1½ cups thinly sliced purple cabbage
  • • 2 cups thinly sliced kale
  • • ? cup cilantro leaves
  • • lime wedges
  • • Sesame seeds

Directions

  1. To Make the Dressing
  2. Add the tahini, soy sauce, sesame oil, lime juice, agave nectar, apple cider vinegar, garlic, ginger, and turmeric to a medium bowl.
  3. Whisk together for 30-45 seconds. Cover and refrigerate until ready to use.
  4. To Assemble the Salad
  5. Add the spiralized jicama, orange pepper, red pepper, scallions, purple cabbage, kale, and cilantro to a large bowl.
  6. Toss to evenly distribute the vegetables.
  7. Divide the vegetables amongst 2-4 large bowls.
  8. Drizzle with the dressing and garnish with a lime wedge and sesame seeds, if desired.