Summer Thai Salad

Last week I was inspired by my new favorite tool, the spiriaizer, and wanted to test the limit to see what would work.

As I searched the markets for colorful, tasty, veggies, I found 3 perfect items:

  • Radish
  • Jicima
  • Yellow Beets

Armed with my veggies, and a little help from our Thai house guest, we had a winning recipe!  This is ideal for summer's warm nights, full of flavor, yet, raw and light for easy digestion.  And of course, low, low in calories!

Jicima is a great source for a Healthy Dinner Salad and Weight Loss

  • 1. Like any fruit or vegetable, jicama is full health-boosting vitamins and minerals, including an amazingly healthful vitamin, vitamin C. Because of its high vitamin C content, jicama is great for boosting the immune system, supporting eye and skin health, and helping with anti-inflammatory action in the body to reduce everything from arthritis to a stuffy nose and watery eyes. Vitamin C could even be the answer to heart disease prevention.
  • 2. Jicama has very low sodium and hardly any fat (around .01% of polyunsaturated fat per one medium size jicama root) so they support heart health and maintenance of a healthy weight.
  • 4. The soluble fiber in jicama is excellent for lowering cholesterol as well. It also helps to stabilize blood sugar levels and boosts digestive health.
  • 5. One small jicama root contains about 4 milligrams of iron – that amounts to about 22% of the daily recommended allowance. Iron is responsible for making sure our red blood cells have enough oxygen, and helps to boost our energy levels.
  • 6. Jicama is full or potassium (around 989 milligrams for one medium root), calcium and magnesium – all important trace minerals for our sustained health.
  • 7. Jicama contains vitamin B-6, the vitamin that supports healthy brain functioning, and helps our body to break down protein into usable energy. B-6 also supports nerve functioning, helps to form red blood cells, and helps to synthesize antibodies that fight foreign viruses and bacteria in our body.



Serves: 1-2



  • 1 cup chopped red cabbage
  • 1 whole jicama, cut into small sticks or spiralized
  • 1 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
  • 2 peeled raw yellow beets, spiralized (or cut into julienne)
  • 4 tbsp Sesame Lime Dressing (recipe follows)
  • 1 cucumber, spiralized (or cut into julienne)
  • 1 bunch radish, spiralized (or cut into julienne)
  • 1 handful cashews (preferably raw)
  • 1⁄4 lime
  • Cilantro to your taste

Sesame Lime Dressing

  • 1 inch ginger, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 tsp sambal oelek (a South Asian chili sauce)
  • 2 tbsp cilantro, densely packed
  • 1 tbsp sunflower seed butter
  •  3 limes juiced
  • 2 tbsp rice vinegar
  • 2 tbsp Braggs Liquid Aminos
  • 1-1⁄2 tsp maple syrup (to taste)
  • 1⁄2 cup sesame oil (or extra virgin olive oil)

To Top

  • 1⁄4 cup goji berries
  • 1⁄4 cup currants (optional)
  • 1⁄4 tsp sea salt

Sesame Lime Dressing

  1. In a blender, purée all ingredients.
  2. Makes 1 cup, enough for 4 salads


  1. Put cabbage into a large bowl and top with jicama. Pile the carrot, radish, cucumber and beet strands on top and drizzle with Lime Dressing.
  2. Garnish with cashew, Salad Topper, lime and cilantro.