If you haven't discovered how delicious jicama is, this Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds is a great way to try it, and this tasty salad is low-carb, gluten-free, vegan, and South Beach Diet friendly.
(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.
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.
Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds
(Makes 4-6 servings; recipe created by Kalyn)
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
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 Stevia Granulated Sweetener, Splenda or sugar (use Stevia or Splenda for South Beach Diet)
pinch of sea salt
2 T peanut oil (or other neutral-flavored oil)
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 Diet / Low-Carb Diet Suggestions:
Everything about this salad is great for any phase of the South Beach Diet or most other low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
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. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
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
Jicama Salad from Simply Recipes
Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans from Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)