Wednesday, May 16, 2012

Jicama Salad with Coconut Peanut Curry Dressing

Jicama Salad
Jicama Salad
  • 1 large Jicama, cubed
  • 1 C pea pods, chopped
  • 2 scallions
  • 1/2 C raisins
  • 1/2 Peanut Curry Sauce
Peel and cut jicama into 1/2″ pieces. Cut pea pods into 1/2″ pieces. Combine jicama, pea pods, raisins and scallions. Stir in 1/2 C curry peanut sauce
Peanut Curry Sauce
  • 3/4 C Peanuts, soaked
  • flesh from 1 young coconut
  • 1/4 C coconut water
  • .2 t. curry powder
  • 1 t. salt
Open young coconut and drain water out. Reserve water. Remove flesh. Place 1/4 C coconut water in blender or vitamix. Add the flesh from the coconut, 3/4 C raw peanuts that have been soaked for at least an hour, curry powder and salt. Combine until smooth.
**Elizabeth's alterations:  To the salad I added some orange bell pepper and fresh chopped mint leaves.  To the dressing I added some fresh squeezed lime juice to zip it up a bit.  I also used jungle peanuts and popped off the skins after they were soaked for about 3 hours.  Next time I make it, I'll use 1/2 tsp salt instead of 1 tsp and will use regular raw peanuts to see if there is a difference in flavor.  Also, I noticed that if the salad has time to marinate, the flavors have a chance to blend and it tastes better the next day :-)

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