Raw Jicama with Mango Basil Sauce

from Heather Nicholds

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

I've adapted this delicious jicama side dish from my friend Heather Nicholds. If you're not acquainted with Heather, check her out on YouTube where she shares healthy living tips and awesome recipes.

A former commercial pilot and flight instructor in Canada, Heather studied to become a holistic nutritionist after experimenting with raw and vegan foods in an effort to regain her health. During her journey, she developed a passion for environmental issues, and gives 5% of the profits of all of her programs to charity.

Heather offers online meal plans, cleanse programs, cooking classes, and nutrition consultations to help people achieve their wellness goals.

She also has some delicious easy recipes on her site.

This jicama dish that Heather shared on YouTube is super easy, light, and bursting with fresh flavors. Tweak the lime juice, chile, and salt to taste. I like julienning my jicama for gorgeous presentation. But, if you're in a hurry, you can easily shred the jicama in your food processor.


Raw Jicama with Mango Basil Sauce

Raw Jicama with Mango Basil Sauce

from Heather Nicholds

Serves 615 MINS
  • 1 jicama, peeled, and julienned
  • 1 medium ripe mango
  • 1/4 cup raw coconut water or filtered water 
  • 2 tablespoons fresh basil
  • 1 large green onion
  • 1 teaspoon fresh lime juice, plus more to taste
  • 1/2 teaspoon finely chopped green chile, plus more to taste
  • 1/8 teaspoon Celtic sea salt, plus more to taste 
  1. Put the jicama in a large bowl.
  2. Throw the mango, water, basil, green onion, lime juice, chile, and salt into your blender, and blast on high for 20 to 30 seconds until smooth. lime juice, chile, and salt to taste.
  3. Toss the sauce through the jicama, cover the bowl, and transfer to the fridge. Allow the mixture to marinate for about an hour to break down some of the starch.
  4. Serve over a bed of greens, topped with some crushed raw cashews.

Recipe adapted from Heather Nicholds
Photo by Trent Lanz and styling by Alicia Buszczak


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