Jicama Sticks with Mango Basil Sauce


October 13, 2012

I’ve adapted these jicama sticks with mango basil sauce from my friend Heather Nicholds.

A former commercial pilot and flight instructor in Canada, Heather studied to become a holistic nutritionist after experimenting with raw and vegan foods in an effort to regain her health. During her journey, she developed a passion for environmental issues, and gives 5% of the profits of all of her programs to charity.

Heather offers online meal plans, cleanse programs, cooking classes, and nutrition consultations to help people achieve their wellness goals.

She also has some delicious easy recipes on her site.

These jicama sticks with mango basil sauce that Heather shared on YouTube is super easy, light, and bursting with fresh flavors. Tweak the lime juice, chile, and salt to taste. I like julienning my jicama for gorgeous presentation. But, if you’re in a hurry, you can easily shred the jicama in your food processor.

Enjoy!

 

Jicama Sticks with Mango Basil Sauce

This raw jicama with mango sauce is a fantastic healthy vegan side dish.

Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Tess Masters

Ingredients

  • 1 jicama, peeled, and julienned
  • 1 medium ripe mango
  • 1/4 cup raw coconut water (or filtered water)
  • 2 tablespoons  fresh basil
  • 1 large green onion
  • 1 teaspoon fresh lime juice, plus more to taste
  • 1/2 teaspoon finely chopped green chile, plus more to taste
  • 1/8  teaspoon  Celtic sea salt, plus more to taste 

Instructions

  1. Put the jicama in a large bowl. 
  2. Throw the mango, water, basil, green onion, lime juice, chile, and salt into your blender, and blast on high for 20 to 30 seconds until smooth. lime juice, chile, and salt to taste. 
  3. Toss the sauce through the jicama, cover the bowl, and transfer to the fridge. Allow the mixture to marinate for about an hour to break down some of the starch.
  4. Serve over a bed of greens, topped with some crushed raw cashews.

Recipe Notes

Recipe adapted from Heather Nicholds
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 19

  1. Tess, thank you so much for having me in your food processor party! I’m so glad we’ve connected, and I love love love what you do, too 🙂

  2. Simple and absolutely delicious. A summer must I think. I am going to try it with some grilled fish (for those of us who eat seafood!).

    1. yes, it’s fantastic in the summer! still nice through the winter if you feel like a light meal, and definitely add the tahini – healthy fats are always a good way to keep your body warm 🙂

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