I made a batch of 5-Minute French Fries earlier this week, smothered the whole plate in mustard (yeh, I like mustard on my fries) and proceeded to chow down to my hearts content. I got halfway through the batch and just couldn’t have another bite. I was stuffed.
I was faced with a predicament – will myself to find space in my tummy to finish the food in front of me, or pack it up knowing full well that the added mustard coating could ruin the fries if left to sit too long. Ah, the inhumanity!
What would you do?
In the end, I did what any sane, healthy gal would do – I stepped away from that plate of gloriously delicious French Fries, packaged them up, and went about my day.
Then, something magical happened…
I got hungry 3 hours later. But that’s not the magic part.
The magic happened when I went back to those French Fries and realized what they’d done.
Those little jicama (if you don’t know what a jicama is, I share a picture of it further down) fries SOAKED UP THE MUSTARD. Soaked it up so good that I could barely tell I’d smothered them in mustard just a couple of hours before. They were still crisp, jicama lovely, and (now) infused with mustard.
Infused totally beats out smothered. Just sayin’.
So then, naturally, the very next day?
I created a yummy salad dressing, threw some kale and other veggies in a bowl with loads of jicama sticks, mixed the dressing all through, let it sit for a couple of hours, and feasted on my marinated jicama.
You have to try this.
To print, text or email this recipe, click here.
- 300 grams (approximately ½ of a medium) jicama, peeled and cut, matchstick style
- ½ small red onion, thinly sliced
- 1 head kale, chopped and run under hot water, massaging for 20-30 seconds
- ¼ cup chopped fresh cilantro
- Pinch sea salt
- Freshly ground pepper, to taste
- 1 cup cubed pineapple – 180 grams
- 2 tablespoons lime juice (about 1 lime)
- Grated lime peel from ½ lime
- 1 teaspoon grape seed oil
- 1 garlic clove
- Dash of cayenne pepper
- Combine salad ingredients in a large bowl. Toss to combine and set aside.
- In the jug of your blender or food processor, add pineapple lime salad dressing ingredients. Blend until smooth, about 30 seconds.
- Pour the dressing over the salad and eat right away, or chill in the fridge. It'll marinade while it's in the fridge, too!
- Can be kept in the fridge for up to 3 days.
View nutrition information (once on page, scroll down)
See – this is a jicama. It looks like a potato, I guess. And sort of tastes like a mild radish? It’s starchy, really high in fiber and can be eaten raw, baked, sauteed… anything, really.
This salad couldn’t be easier. Just chop everything up, add it to the bowl.
And, if you have digestive upsets when you eat kale, make sure you massage the kale under hot water for a couple of seconds. This will make it easier for your body to digest it!
Once all your veggies are added, make your dressing…
Stir it in and eat as is (if you don’t want to try marinaded jicama and you think I’m crazy for suggesting it) or, throw it in the fridge for a couple of hours to marinade.
The great thing about this salad? It’s loaded with almost 100% of your daily recommended fiber. Check out the full nutrition profile on this baby, it’s something else!
I’d love to hear about a time where you stepped away from your plate when you were full, even though you really, really wanted to finish what you were enjoying.
I can’t wait to read your comment!