Jicama Noodle Salad With Creamy Tahini-Ginger Dressing

Yield 2-4 servings

For the dressing:

  • 1/4 cup tahini
  • 2 1/2 tablespoons reduced-sodium soy sauce or Bragg’s Liquid Aminos
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger root
  • Optional: 1/2 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)
  • 1 1/2 cups thinly sliced purple cabbage
  • 2 cups thinly sliced dino or lacinto kale
  • 1/3 cup cilantro leaves
  • Lime wedges
  • Hemp seeds

1. To make the dressing: Add the tahini, soy sauce, sesame oil, lime juice, maple syrup, apple cider vinegar, garlic, ginger and turmeric to a medium bowl. Whisk together for 30-45 seconds. Cover and refrigerate until ready to use.

2. To assemble the salad: Add the spiralized jicama, orange pepper, red pepper, scallions, purple cabbage, kale and cilantro to a large bowl. Toss to evenly distribute the vegetables.
Divide the vegetables amongst 2-4 large bowls. Drizzle with the dressing and garnish with a lime wedge and hemp seeds, if desired.