Discover the Zest of Vietnamese Jicama Noodle Salad: A Fresh & Low-Carb Culinary Adventure
Embark on a culinary journey that celebrates freshness, vibrant flavors, and ingenious healthy alternatives with this exquisite Vietnamese Jicama Noodle Salad. If you’re eager to transform your vegetables into delightful, healthy “noodles” and “rice,” then you’re in for a treat. This recipe, featured from Ali Mafucci’s groundbreaking cookbook, Inspiralize Everything, introduces a revolutionary way to enjoy classic dishes while maintaining a low-carb, Paleo-friendly diet. Get ready to awaken your taste buds with the crisp texture of jicama noodles and a refreshingly tangy Vietnamese dressing.
Ali Mafucci: The Queen of Spiralizing and Healthy Innovation
Ali Mafucci, widely recognized as the queen of spiral-cut vegetables and fruit, has once again graced our kitchens with a sensational collection of recipes in her latest cookbook, Inspiralize Everything. This culinary masterpiece is more than just a cookbook; it’s an indispensable guide, an encyclopedia of ingredients that can be ingeniously transformed into healthy, fun spiralized “noodles” and even “rice.” Ali’s philosophy revolves around making healthy eating accessible, exciting, and full of flavor, empowering home cooks to discover new dimensions in their favorite dishes. Her innovative approach to cooking has garnered a loyal following, turning mundane vegetables into culinary stars.
Last year, we showcased her brilliant Paleo/Low Carb Korean Bibimbap recipe, which cleverly utilized spiralized daikon radish, chopped into a rice-like texture, proving the incredible versatility of spiralizing. Ali’s creativity knows no bounds, constantly pushing the boundaries of what’s possible with simple kitchen tools and fresh produce. Her recipes are not just about healthy eating; they are about embracing a lifestyle where food is both nourishing and deeply satisfying.
Introducing the Vietnamese Jicama Noodle Salad: A Low-Carb Masterpiece
This time, we are thrilled to share another gem from Inspiralize Everything: the Paleo-friendly, low-carb Vietnamese Jicama Noodle Salad. This recipe is a testament to how simple ingredient swaps can elevate a dish to new heights of health and flavor. Instead of traditional rice noodles, which are often high in carbohydrates, we embrace the natural crunch and subtle sweetness of fresh jicama, meticulously spiralized into perfect, slurpable strands. Jicama, a root vegetable, offers a fantastic low-calorie and high-fiber alternative, making this salad incredibly satisfying without the guilt.
What truly sets this salad apart is its vibrant, tangy Vietnamese dressing. It’s remarkably simple to prepare, requiring just a few staple ingredients and minimal effort. You can whisk it together in a bowl with a fork or, for an even quicker solution, shake it all up in a mason jar until perfectly emulsified. This dressing marries the classic Vietnamese profile of sweet, sour, salty, and spicy, creating an explosion of flavors that perfectly complements the crisp vegetables. Each bite offers a harmonious blend of textures and tastes, making this salad an unforgettable experience for anyone seeking a light yet incredibly flavorful meal.
The Versatility of Jicama: Your New Favorite Noodle
Jicama, sometimes called the Mexican turnip or yam bean, is a wonderfully underrated vegetable that deserves a prime spot in your kitchen. Its mild, slightly sweet, and incredibly crisp texture makes it an ideal candidate for spiralizing. Unlike many other root vegetables, jicama can be enjoyed raw, retaining its delightful crunch, which is crucial for a refreshing noodle salad. Beyond its textural appeal, jicama is also a nutritional powerhouse. It’s packed with vitamin C, fiber, and various antioxidants, while being remarkably low in calories and carbohydrates, aligning perfectly with Paleo and low-carb dietary preferences. When spiralized, it mimics the appearance and mouthfeel of traditional noodles, but with an added crispness that elevates the entire dish.
The beauty of using jicama in this Vietnamese Noodle Salad is how it absorbs the rich flavors of the dressing without becoming soggy. Its inherent sturdiness ensures that the “noodles” remain firm and satisfying, providing a delightful contrast to the tender herbs and other crisp vegetables. This makes the salad not only delicious but also visually appealing, with a delightful medley of colors and shapes.
Crafting the Perfect Vietnamese Dressing: A Symphony of Flavors
The heart and soul of any great salad lie in its dressing, and this Vietnamese dressing is nothing short of exceptional. It’s a delicate balance of traditional Vietnamese flavors that tantalize the palate. Fresh lime juice provides a bright, citrusy tang, cutting through the richness and adding a refreshing lift. Fish sauce, a cornerstone of Southeast Asian cuisine, delivers a profound savory depth, umami that’s irreplaceable. Sliced garlic and finely grated fresh ginger infuse the dressing with aromatic warmth and a subtle kick, while a touch of rice vinegar adds another layer of mild acidity. Honey is incorporated to balance these robust flavors with a hint of natural sweetness, creating a well-rounded and irresistible dressing. For those who love a little heat, 1-2 small Thai chiles (or serrano peppers), seeded and thinly sliced, introduce a vibrant spiciness that is characteristic of Vietnamese cuisine.
Finally, avocado oil, or another neutral oil, emulsifies the dressing, giving it a smooth consistency and ensuring that it evenly coats every strand of jicama and every piece of vegetable. The entire process is incredibly straightforward – simply combine all ingredients in a food processor or whisk them vigorously. The result is a dressing that is fresh, complex, and utterly addictive, transforming simple vegetables into an extraordinary meal.
Essential Tools for Your Spiralizing Journey
To truly unlock the potential of spiralized vegetables and effortlessly recreate this Vietnamese Jicama Noodle Salad, a reliable spiralizer is an invaluable kitchen companion. If you haven’t yet invested in one, now is the perfect time to explore the options. From personal experience, Ali Mafucci’s Inspiralizer stands out as a top pick for its exceptional quality, ease of use, and versatility. We even shared a detailed review of it last year, highlighting its robust design and ability to produce perfect noodles every time.
However, if you’re working with a tighter budget or simply prefer a more compact tool, the Oxo Julienne Peeler for less than $10 is an excellent alternative. While it won’t produce the same extensive range of noodle shapes as a full spiralizer, it will expertly create beautiful julienne ribbons for this salad, ensuring you don’t miss out on the delightful texture. Whichever tool you choose, the key is to have a device that makes the process enjoyable and efficient, encouraging you to incorporate more fresh, wholesome vegetables into your diet.
Assembling Your Refreshing Salad: A Medley of Freshness
Beyond the jicama, this Vietnamese Noodle Salad incorporates a vibrant array of fresh vegetables and herbs, each contributing to its complex flavor profile and delightful crunch. A large seedless cucumber, halved and spiralized, adds a cool, refreshing element, perfectly complementing the jicama. A large carrot, also peeled and spiralized, brings a touch of sweetness and a beautiful orange hue to the mix. These vegetable “noodles” are patted dry to ensure they remain crisp and absorb the dressing effectively.
Thinly sliced scallions add a mild oniony bite, while thinly sliced red radishes introduce a peppery zing and a pop of color. Fresh cilantro leaves and thinly sliced Thai basil (or regular basil for easier access) infuse the salad with aromatic, herbaceous notes that are quintessential to Vietnamese cuisine. Finally, a generous sprinkle of chopped roasted unsalted cashews provides a satisfying nutty crunch and a subtle richness, elevating the salad from simple side to a complete, wholesome meal. This entire assembly process is quick and intuitive, culminating in a visually stunning and incredibly delicious dish that is perfect for any occasion.
Serve this vibrant Vietnamese Jicama Noodle Salad immediately, divided among four plates, and garnished with additional lime wedges on the side, allowing guests to add extra citrusy brightness to their liking. This salad is not just a meal; it’s a celebration of fresh produce and innovative cooking.
Vietnamese Jicama Noodle Salad Recipe
Ingredients
FOR THE DRESSING
- 3 tablespoon fresh lime juice
- 3 tablespoon fish sauce (I like Red Boat)
- 1 clove garlic, sliced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1-2 small Thai chiles (or serrano), seeded and thinly sliced
- 3 tablespoon avocado oil or other neutral oil
FOR THE SALAD
- 1 large seedless cucumber
- 1 medium to large jícama, peeled, spiralized, noodles trimmed
- 1 large carrot, peeled, spiralized, noodles trimmed
- 4 scallions, thinly sliced
- 4 red radishes, thinly sliced into rounds
- 1/4 cup fresh cilantro leaves
- 1/4 cup Thai basil or regular basil leaves, thinly sliced
- 1/4 cup chopped roasted unsalted cashews
- Lime wedges, for serving
Instructions
If you don’t have a spiralizer, you can just julienne the vegetables by hand with a chef’s knife.
- Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth. Alternatively, whisk vigorously in a bowl or shake in a mason jar.
- Prepare the salad components. Halve the cucumber crosswise, then slice each half lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize both halves with blade a, then pat the cucumber noodles dry and place them in a large bowl. Add the peeled and spiralized jícama (with noodles trimmed for manageability), the peeled and spiralized carrot (also with trimmed noodles), thinly sliced scallions, thinly sliced red radishes, fresh cilantro, and thinly sliced basil to the bowl. Pour the prepared dressing over the salad and toss thoroughly to combine all the vibrant ingredients.
- Serve immediately. Divide the refreshing salad among four plates and generously garnish with the chopped roasted unsalted cashews for added crunch and flavor. Serve with extra lime wedges on the side for an additional burst of citrus.
Notes
Don’t Miss Out: Win a Copy of Inspiralize Everything and an Inspiralizer Machine!
PSST! We’re excited to announce a special giveaway for our loyal readers! For a limited time, you have the chance to win a copy of Ali Mafucci’s incredible cookbook, Inspiralize Everything, alongside the highly acclaimed Inspiralizer machine! This fantastic prize package will equip you with everything you need to start your own spiralizing adventure and explore a world of healthy, delicious meals. Head over to our dedicated giveaway page to learn more about how you can enter and claim these amazing tools for your kitchen. Good luck!