Friday, April 26, 2013

Recipe for Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds

Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds
If you haven't discovered how delicious jicama is, this salad is a great way to try it.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds is not only delicious and colorful, but it's highly nutritious.)

Every so often I get infatuated with a certain ingredient and end up using it over and over until something new catches my eye.  Currently I'm really quite smitten with jicama, both for the crunch and the slightly-sweet flavor that goes well with so many other things.  When I'm creating my own recipes, the best ones seem to come about almost by accident when I start thinking about the ingredient I'm currently infatuated with, and suddenly a recipe idea will pop into my head. Those recipes don't always turn out to be keepers on the first try, but the second version was a winner for this Spicy Broccoli-Jicama salad. 

Besides my love of jicama, the other thing that influenced this recipe was all the comments on the Kalyn's Kitchen Facebook Page about Chili Garlic Sauce made by the same company that makes Sriracha Rooster Sauce.  After so many people raved about this sauce, I had to try it.  I was able to find it easily in my local grocery store, and I loved the spicy flavor it added to the salad.

Here's a photo of the Chili Garlic Sauce if you want to try it, but if you're not a condiment freak like me and don't want to buy something new just for the salad I think Sriracha Rooster Sauce or Thai Chili Garlic Paste would both work here as well.

Whisk together the dressing ingredients and let them hang out together while you prep the veggies for the salad.

I chopped the broccoli into small bite-sized flowerets.  (To cut broccoli without making a mess, cut through the stem part way and then pull apart.)  The first time I made the salad I blanched the broccoli for about a minute, but this time I cut the broccoli a bit smaller and kept it raw.  You can cook it a little bit if you want, but I thought the raw broccoli and jicama were great together.

I cut the jicama into slices about 1/2 inch thick and then cut those into strips about as long as the broccoli pieces.

I only had half of a red bell pepper in the fridge, but you could use more if you wanted.  I cut this into thin strips for just a hint of the bell pepper flavor.

Toss the broccoli, jicama, and red bell pepper with the dressing.

You don't have to toast the black sesame seeds (or sesame seeds) but it does bring out the flavor.  Just toast them 1-2 minutes in a dry pan over high heat.

Toss the salad with the sesame seeds and serve.  I gave the leftovers of this to my neighbors so I don't know how well it would keep in the fridge overnight.


Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds
(Makes 4-6 servings; recipe created by Kalyn)

Ingredients:
12 oz. broccoli flowerets, cut into small same-size pieces (4 heaping cups broccoli flowerets)
1 medium-sized jicama, cut into strips about 1/2 inch wide (2 cups diced jicama)
1/2 red bell pepper (or more) cut into thin slivers
1 T black or white sesame seeds, preferably toasted

Dressing Ingredients:
1 T soy sauce
3 T rice vinegar
1 T chili garlic sauce, Sriracha Rooster Sauce, or Thai Chili Garlic Paste  (or more if you like it spicy)
1/2 tsp. garlic puree (from a jar)
1/2 tsp. ginger puree (from a jar)
2 tsp. sesame oil
1 T Splenda or sugar (use Splenda for South Beach Diet)
pinch of sea salt
2 T peanut oil (or other neutral-flavored oil)

Instructions:
In a small bowl or glass measuring cup combine the soy sauce, rice vinegar, chili garlic sauce, garlic puree, ginger puree, sesame oil, Splenda or sugar, and sea salt.  Whisk in the peanut oil and let dressing sit while you prep the vegetables.

Cut broccoli into small same-size flowerets until you have 4 heaping cups of broccoli flowerets.  (To cut broccoli without getting a mess, cut part-way through the stem and them pull the broccoli apart.)   You can blanch the broccoli in boiling water for a minute and then drain well if you like, but I tried it both ways and I preferred the broccoli to be raw for this salad.

Peel jicama and cut into slices about 1/2 inch thick, then cut each slice into strips about as long as the broccoli pieces.  Cut red bell pepper into thin slivers.

Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing.  Toast sesame seeds in a dry pan over high heat for 1-2 minutes (just until they start to get fragrant.)  Toss salad with sesame seeds and serve.


South Beach Suggestions:
Everything about this salad is great for any phase of the South Beach Diet or any other type of low-glycemic eating plan.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. (Recipes from other blogs not always South Beach Diet friendly; check ingredients.) 

More Salad Ideas with Jicama:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette from Kalyn's Kitchen
Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans from Kalyn's Kitchen
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Jicama Salad from Simply Recipes
Spicy Thai Jicama Salad from What We're Eating
Gina's Bean and Jicama Salad from Daily Diner
Jicama Salad from Cook Almost Anything
Jicama and Mango Salad from Kiss My Spatula
Baby Arugula and Jicama Salad from Things We Ate for Dinner
Jicama and Orange Salad from Eat This
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
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20 comments:

danasfoodforthought said...

I happen to have chili-garlic sauce, sesame seeds, and all of the ingredients to make the dressing on hand. Now all I need are the veggies to make this tasty looking salad!!

Lydia (The Perfect Pantry) said...

The flavor of this salad is jumping off my screen! I have all of the condiments in my pantry. Now if only I could find jicama at my market...

SixtyIsForty said...

Me too...I seem to be crazy about jicama and can't get enough of it. I ate half a jicama with a salad tonight and will definitely try your Broccoli-Jicama Salad.

Joanne said...

I haven't cooked with jicama in a while but in my opinion, it is definitely worth being infatuated with! I love that you've paired it with asian flavors here...I don't think I've ever seen that done before!

Kalyn said...

Dana, sounds like you have a well-stocked fridge and pantry. (Woman after my own heart!) Hope you enjoy the salad.

Lydia, I am sad you can't find it there. I'm loving it so much lately.

Wanda hope you like it. Jicama is so tasty and low in calories!

Joanne, thanks! The jicama was great with the spicy Asian dressing.

CJ said...

You've done it again Kalyn. That looks fantastic!

Doreen said...

this sounds and looks soooo good ... I think your neighbors are really lucky to be living next to you :-)

Kalyn said...

Thanks CJ; you are so sweet.

Doreen, I admit the neighbors do like eating my leftovers!

kellypea said...

What a great dish! And I have some of the chili garlic sauce on hand. Black sesame seeds, too. I wish I had an infatuation for jicama, but I'm too lazy to mess with it. Love the flavor!

What's Cookin' with Mary? said...

I am a huge fan of chile garlic suace. The first time I used it was in a cooking light recipe (sesame chile chicken w. watermelon salsa) and fell in love with both the garlic sauce (always have some in the pantry) and the recipe (have made it at least 10 times)!

Pam said...

Wow! Love this salad with all its good flavors! I have Sriracha sauce and just need to buy the jicama. thanks for the recipe!

Tasty Italian Cook said...

This looks fantastic! Broccoli is one of my absolute favorite veggies. I've never had jicama! I can't wait to try it!

Jeanette said...

Kalyn, I can just taste all the crunchy vegetables and the spicy sweet sauce in this salad - yum!

Kalyn said...

Kelly, for me the jicama is worth the work!

Mary, that chicken recipes sounds like something I'd love!

Pam, hope you like it!

Tasty Italian Cook, jicama is slightly sweet and very crunchy. I think it's delicious!

Jeanette, thanks. I loved it.

Sarah said...

Holy sweet mother of all that is good, THIS IS AMAZING!!!!!!!!!!! I didn't have sesame oil, or peanut oil, nor did I have rice wine vinegar. I just left out the two oils and I substituted white wine vinegar and WHOA! Do NOT omit the toasted sesame seeds, they really pulled the whole recipe together and it kicked off with a bang! absolutely delicious, Kalyn... you genius, you (can't wait to get the whole set of ingredients to make it the right way!)

Kalyn said...

Sarah, so glad you enjoyed it!

Anonymous said...

I made this salad it is so good. Thanks

Donna said...

I am always looking for a way to use jicama - love the texture of it. This latest KK creation looks so flavorful. It's now on my Must Try list.

Nine Red said...

You always come up with the best recipes! This looks fantastic.

Kalyn Denny said...

Donna, glad you like it!

Nine Red, thanks. I think that just made my day!

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