A great way to try jicama, and this tasty salad looks pretty with the black sesame seeds.
4 heaping cups broccoli flowerets, cut into small same-size pieces
2 cups diced jicama, cut into strips about 1/2 inch wide
1 red bell pepper, cut into thin strips
1 T sesame seeds, preferably toasted
1 T soy sauce
3 T rice vinegar
1 T chili garlic sauce
1/2 tsp. garlic puree (from a jar)
1/2 tsp. ginger puree (from a jar)
2 tsp. sesame oil
1 T Monkfruit Sweetener
pinch of sea salt
2 T peanut oil (or other neutral-flavored oil)
In a small bowl or glass measuring cup combine the soy sauce or Gluten-Free Tamari Sauce, rice vinegar, Chile Garlic Sauce (may use Sriracha Sauce or Thai Chili Garlic Paste) garlic puree, ginger puree, sesame oil, Monkfruit Sweetener or other sweetener, and sea salt.
Whisk in the peanut oil and let dressing sit while you prep the vegetables.
Cut broccoli into small same-size flowerets until you have 4 heaping cups of broccoli flowerets. (To cut broccoli without getting a mess, cut part-way through the stem and them pull the broccoli apart.)
You can blanch the broccoli in boiling water for a minute and then drain well if you like, but I tried it both ways and I preferred the broccoli to be raw for this salad.
Peel jicama and cut into slices about 1/2 inch thick, then cut each slice into strips about as long as the broccoli pieces.
Cut red bell pepper into thin slivers.
Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing.
Toast sesame seeds in a dry pan over high heat for 1-2 minutes (just until they start to get fragrant.)
Toss salad with sesame seeds and serve.