Mock potato salad made from Jicama. It's raw and vegan.
- sea salt
- 1 1/2 cup soaked cashews (6 hours soaked in water)
- 1/4 white onion (up to 1/2)
- 1/2 lemon pithed
- 1/4 cup water or coconut water if available
- sea salt and herbamare to taste
- 1 large jicama diced into cubes
- 1 ear corn
- 1 red pepper diced
- 1 stalk celery diced
- 1/2 cucumber diced
- 1 tbsp celery seeds
- 1 small (raw if possible)
- 1/8 cup basil, sage, cilantro chopped
- tumeric drops
- herbamare
- Carbohydrate 33.6127375 g
- Cholesterol 0 mg
- Fat 24.7821625 g
- Fiber 7.34275002896786 g
- Protein 10.3175875 g
- Saturated Fat 4.83467 g
- Serving Size 1 1 Serving (257g)
- Sodium 106.006 mg
- Sugar 26.2699874710321 g
- Trans Fat 1.2402175 g
- Calories 370 calories
Step-by-step
- Blend all sauce ingredients on high except for the cashews, slowly adding them in until a creamy texture forms if need be add more water.
- I like to use coconut water if available as it adds a nice sweet contrast to the sour taste of the lemon (mocking sour cream).
- Blend in tumeric drops last to give it a slight yellow tint.
- Chop veggies into bite size, cubing the jicama.
- Mix cream sauce into chopped veggies and granish with dill pickle bits (not raw), paprika and cayenne pepper (optional).
- You can add whatever veggies you have left over in the fridge but the raw corn and celery seeds are the cameos of this the satisfying crunch-a munch salad.
- For fun try sage, thyme and rosemary….or whatever is is your garden.
Adding soaked cashews directly to a dry blender chamber causes uneven granulation instead of a smooth emulsion. Blending the liquid ingredients first creates a vortex that pulls the softened nuts into a uniform puree. Soaking those cashews for a full six hours hydrates the cell walls, allowing them to shatter completely under high-speed blade friction without requiring excessive added water. Lemon juice and water or coconut water must spin together before the nuts drop in to prevent graininess.
Uniform dicing of the jicama, red pepper, cucumber, and celery ensures each spoonful contains a balanced ratio of crunch and dressing. Jicama holds its structural integrity without pre-cooking, maintaining crispness over several hours in the refrigerator.
Swapping standard water for coconut water introduces natural sweetness that offsets the high acidity of a pithed lemon. Fresh herbs like basil, sage, and cilantro bruise easily, so fold them into the vegetable mixture by hand after the heavy cream coating is established.
