Spicy Broccoli and Jicama Salad with Red Bell Pepper
(This Spicy Broccoli and Jicama Salad with Red Bell Pepper is an old recipe that has been removed from my site. I am keeping the printer-friendly recipe here in case anyone is a fan of the salad! These days I would probably make Laurel’s Jicama Salad or Jicama Carrot Radish Slaw if I wanted a salad with jicama.)
(Makes 4-6 servings; recipe created by Kalyn)
12 oz. broccoli flowerets, cut into small same-size pieces (4 heaping cups broccoli flowerets
1 medium-sized jicama, cut into strips about 1/2 inch wide (2 cups diced jicama)
1/2 red bell pepper (or more) cut into thin slivers
1 T black or white sesame seeds, preferably toasted
1 T soy sauce
3 T rice vinegar
1 T chili garlic sauce, Sriracha Rooster Sauce, or Thai Chili Garlic Paste (or more if you like it spicy)
1/2 tsp. garlic puree (from a jar)
1/2 tsp. ginger puree (from a jar)
2 tsp. sesame oil
1 T Stevia Granulated Sweetener, Splenda or sugar (use Stevia or Splenda for South Beach Diet)
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, rice vinegar, chili garlic sauce, garlic puree, ginger puree, sesame oil, Splenda or sugar, 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.
20 Comments on “Spicy Broccoli and Jicama Salad with Red Bell Pepper”
Donna, glad you like it!
Nine Red, thanks. I think that just made my day!
You always come up with the best recipes! This looks fantastic.
I am always looking for a way to use jicama – love the texture of it. This latest KK creation looks so flavorful. It's now on my Must Try list.
I made this salad it is so good. Thanks
Sarah, so glad you enjoyed it!
Holy sweet mother of all that is good, THIS IS AMAZING!!!!!!!!!!! I didn't have sesame oil, or peanut oil, nor did I have rice wine vinegar. I just left out the two oils and I substituted white wine vinegar and WHOA! Do NOT omit the toasted sesame seeds, they really pulled the whole recipe together and it kicked off with a bang! absolutely delicious, Kalyn… you genius, you (can't wait to get the whole set of ingredients to make it the right way!)
Kelly, for me the jicama is worth the work!
Mary, that chicken recipes sounds like something I'd love!
Pam, hope you like it!
Tasty Italian Cook, jicama is slightly sweet and very crunchy. I think it's delicious!
Jeanette, thanks. I loved it.
Kalyn, I can just taste all the crunchy vegetables and the spicy sweet sauce in this salad – yum!
This looks fantastic! Broccoli is one of my absolute favorite veggies. I've never had jicama! I can't wait to try it!
Wow! Love this salad with all its good flavors! I have Sriracha sauce and just need to buy the jicama. thanks for the recipe!
I am a huge fan of chile garlic suace. The first time I used it was in a cooking light recipe (sesame chile chicken w. watermelon salsa) and fell in love with both the garlic sauce (always have some in the pantry) and the recipe (have made it at least 10 times)!
What a great dish! And I have some of the chili garlic sauce on hand. Black sesame seeds, too. I wish I had an infatuation for jicama, but I'm too lazy to mess with it. Love the flavor!
Thanks CJ; you are so sweet.
Doreen, I admit the neighbors do like eating my leftovers!
this sounds and looks soooo good … I think your neighbors are really lucky to be living next to you 🙂
You've done it again Kalyn. That looks fantastic!
Dana, sounds like you have a well-stocked fridge and pantry. (Woman after my own heart!) Hope you enjoy the salad.
Lydia, I am sad you can't find it there. I'm loving it so much lately.
Wanda hope you like it. Jicama is so tasty and low in calories!
Joanne, thanks! The jicama was great with the spicy Asian dressing.
I haven't cooked with jicama in a while but in my opinion, it is definitely worth being infatuated with! I love that you've paired it with asian flavors here…I don't think I've ever seen that done before!
Me too…I seem to be crazy about jicama and can't get enough of it. I ate half a jicama with a salad tonight and will definitely try your Broccoli-Jicama Salad.
The flavor of this salad is jumping off my screen! I have all of the condiments in my pantry. Now if only I could find jicama at my market…
I happen to have chili-garlic sauce, sesame seeds, and all of the ingredients to make the dressing on hand. Now all I need are the veggies to make this tasty looking salad!!