Spicy Broccoli and Jicama Salad with Red Bell Pepper
This Spicy Broccoli and Jicama Salad with Red Bell Pepper is a great way to try jicama, and this tasty salad is pretty with the black sesame seeds.
Every so often I get infatuated with a certain ingredient and end up using it over and over until something new catches my eye. Currently I’m really quite smitten with jicama, both for the crunch and the slightly-sweet flavor that goes well with so many other things.When I’m creating my own recipes, the best ones seem to come about almost by accident when I start thinking about the ingredient I’m currently infatuated with, and suddenly a recipe idea will pop into my head. Those recipes don’t always turn out to be keepers on the first try, but the second version was a winner for this Spicy Broccoli and Jicama Salad with Red Bell Pepper.
Besides my love of jicama, the other thing that influenced this recipe was all the comments on the Kalyn’s Kitchen Facebook Page about Chili Garlic Sauce (affiliate link) made by the same company that makes the Sriracha Sauce (affiliate link) I’m such a fan of. After so many people raved about this sauce, I had to try it. I was able to find it easily in my local grocery store, and I loved the spicy flavor it added to the salad.
How to Make Spicy Broccoli and Jicama Salad with Red Bell Pepper:
(Scroll down for complete recipe with nutritional information.)
- Here’s a photo of the Chili Garlic Sauce if you want to try it, but if you’re not a condiment freak like me and don’t want to buy something new just for the salad I think Sriracha Sauce (affiliate link) or Thai Chili Garlic Paste would both work here as well.
- Whisk together the dressing ingredients and let them hang out together while you prep the veggies for the salad.
- I chopped the broccoli into small bite-sized flowerets. (To cut broccoli without making a mess, cut through the stem part way and then pull apart.)
- The first time I made the salad I blanched the broccoli for about a minute, but this time I cut the broccoli a bit smaller and kept it raw. You can cook it a little bit if you want, but I thought the raw broccoli and jicama were great together.
- I cut the jicama into slices about 1/2 inch thick and then cut those into strips about as long as the broccoli pieces.
- I only had half of a red bell pepper in the fridge, but I made the recipe for one bell pepper. I cut this into thin strips for just a hint of the bell pepper flavor.
- Toss the broccoli, jicama, and red bell pepper with the dressing.
- You don’t have to toast the Black Sesame Seeds (affiliate link) or sesame seeds but it does bring out the flavor. Just toast them 1-2 minutes in a dry pan over high heat.
- Toss the salad with the sesame seeds and serve.
- I gave the leftovers of this to my neighbors so I don’t know how well it would keep in the fridge overnight.
More Salad Ideas with Jicama:
Jicama and Carrot Slaw with Radishes from Kalyn’s Kitchen
Jicama Salad from Simply Recipes
Chopped Salad with Sugar Snap Peas, Jicama, Radishes, Tomatoes from Kalyn’s Kitchen
- 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 (see notes)
- 1 T soy sauce (see notes)
- 3 T rice vinegar
- 1 T chili garlic sauce (see notes)
- 1/2 tsp. garlic puree (from a jar)
- 1/2 tsp. ginger puree (from a jar)
- 2 tsp. sesame oil
- 1 T Monkfruit Sweetener (see notes)
- 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 Soy Sauce (affiliate link), rice vinegar, Chile Garlic Sauce (affiliate link) (may use Sriracha Sauce (affiliate link) or Thai Chili Garlic Paste ) garlic puree, ginger puree, sesame oil, Monkfruit Sweetener (affiliate link) 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.
I loved the look of the Black Sesame Seeds (affiliate link) but regular sesame seeds are also fine. If you don't have Chili Garlic Sauce (affiliate link), just use another spicy asian hot sauce like Sriracha Sauce or Thai Chili Garlic Paste. I'm a fan of Monkfruit Sweetener (affiliate link), but use any low-carb sweetener of your choice. Use Gluten-Free Soy Sauce (affiliate link) if needed.
Recipe created by Kalyn.
Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 260mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Spicy Broccoli and Jicama Salad with Red Bell Pepper is great for any phase of the original South Beach Diet or most other low-carb eating plans.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.