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Jicama Salad with Honey-Lime Dressing

Jicama is a large, slightly sweet ovoid root vegetable with a fibrous texture, rather like a cross between an apple and a potato. It can be eaten raw or cooked. To remove the peel, use a sharp filleting knife and cut it away from the flesh. You can often find them at regular grocery stores.

Use a spring honey to blend with the dressing; use a fall or strongly-flavored honey if you want to feature its flavor. The cashews are a nice savory contrast to the sweetness of the other ingredients here, but are optional.

This salad is also great the next day, when the juice has had a chance to soften the vegetables a little bit. If you think you’ll have leftovers, only add the cashews at the table so they retain their crunch.


  • 1 large jicama (1 to 1 1/2 lbs.), peeled and julienned

  • 1 large carrot, peeled and julienned

  • 1 honeycrisp apple, peeled and diced

  • 3 Tbsp fresh lime juice

  • 1 Tbsp canola oil

  • 2 Tbsp parsley

  • 1 Tbsp honey

  • 1 tsp kosher salt

  • 1/4 cup sesame seeds

  • Optional: salted cashews


  • Peel and cut up jicama, carrot, and apple.

  • Whisk together juice, oil, and honey. Add salt.

  • Pour dressing over salad. Add parsley and cashews if using. Mix to combine. Dress with sesame seeds.

Adapted from Giada di Laurentiis

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