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Carrot Cucumber Jicama Salad with Mint Tahini Dressing [Vegan]
Crunchy, hydrating and coated in a creamy minty sauce, this is salad reimagined and so much more fun. Carrots, cucumber and jicama are actually some of the best veggies to consume raw, particularly when chewed thoroughly. They have high water content and pair well with other cooked or raw foods.
Ingredients You Need for Carrot Cucumber Jicama Salad with Mint Tahini Dressing [Vegan]
How to Prepare Carrot Cucumber Jicama Salad with Mint Tahini Dressing [Vegan]
- Chop peeled carrots, cucumber and peeled jicama.
- Combine sauce ingredients in a blender until smooth.
- Combine veggies and sauce in a bowl and toss to coat.
- Serve, topped with gomasio, more salt if desired, and mint leaves.
Notes
If you wish to eat this over several days, keep veggies and sauce separate until serving.
Nutritional Information
Per Serving: Calories: 201 | Carbs: 30 g | Fat: 18 g | Protein: 2 g | Sodium: 1151 mg | Sugar: 7 g
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