DSCN1727A favorite, fun veggie I simply adore is jicama; so when I saw that Del Sroufe, author of Better Than Vegan, had created a wonderfully, simple clean-tasting Jicama Slaw with Creamy Poppy Seed Dressing, I was all over it. Please check out this book. It has 101 of his favorite low-fat plant-based recipes that helped him lose over 200 pounds!

The flavor of jicamaDSCN1708 is so wonderfully refreshing! It’s wonderful cut up into strips and dipped into your favorite hummus along with other veggies. So this salad is wonderfully refreshing, the jicama is crunchy, and the dressing adds the perfect finishing touch with just a hint of sweetness. I doubled the recipe to use for a later dressing on a green salad! It is absolutely delicious.

The Jicama Slaw is something that will definitely be a go-to salad for me because it’s quick and simple to put together as well as versatile. My son has already tried it as a filling for a hummus sandwich on whole-grain bread and loved it! And I tried it for lunch today in a pita pocket with hummus, diced sweet onions and fresh tomatoes and spinach. On Sunday, I took it to a potluck meeting, and it was a hit with the group – I had requests to share the recipe so here you go!



Serves 6 to 8        Prep Time: 15 minutes; chill for 20 to 30 minutes



  • 2 tablespoons agave
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon poppy seeds
  • ½ tablespoon Dijon mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • ¾ cup firm silken tofu (about ½ of a 12-ounce package)


  • 6 cups grated jicama
  • 1 medium carrot, grated
  • 6 green onions, thinly sliced



To make the dressing, combine the agave nectar, rice wine vinegar, poppy seeds, Dijon mustard, onion powder, salt, and silken tofu in a food processor or a blender,

DSCN1723and puree until smooth and creamy. Add the remaining ingredients to a bowl

DSCN1712with the dressing; mix well and refrigerate until ready to serve so it’s nice and chilled.





Cheers, Karen


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