• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Jicama is spiralized to serve as "noodles" in this fresh vegetable salad. Then, peppers, scallions, purple cabbage, kale, and cilantro are tossed with the jicama and drizzled with a creamy tahini-ginger dressing. This recipe can serve 2-3 for a full meal or 4 smaller side salads.

• 1/4 cup tahini
• 2 1/2 tablespoons reduced-sodium tamari or soy sauce*
• 2 tablespoons toasted sesame oil
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons agave nectar
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon peeled and minced fresh ginger root
• optional: 1/2 teaspoon minced fresh turmeric root
• 2 medium jicama roots, peeled and spiralized or julienned
• 1 orange pepper, cored and julienned
• 1 red pepper, cored and julienne
• 1 bunch of scallions, trimmed and cut into matchsticks (white and light green parts)
• 1 1/2 cups thinly sliced purple cabbage
• 2 cups stemmed and thinly sliced dino or lacinto kale
• 1/3 cup cilantro leaves
• Lime wedges
• Shelled hemp seeds ((optional))

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