(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

Dressing Ingredients:
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.


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