Posted by September Death, raw food chef of The Red Carpet Cleanse

This has got to be one of my all time favorite dishes to bring to a party.  It looks and tastes just like Potato salad minus the high glycemic content and calories.  Jicama, former cousin of the potato, is light beige in color and can vary in size from a small baseball to an acorn squash and is calorie-less. It is pronounced with an H …..like hick-a-ma

There are two things you need to get right with this salad: The jicama chunks need be the size of sugar cubes and the sauce needs fine tuning between the yin of the Lemon and the yang of the onion but once you’ve got that….. the culinary canvas is yours to paint.

Cream Sauce

• I 1/2 C Soaked Cashews (6 hours soaked in water to soften)
• 1/4 – 1/2 White Onion
• 1/2 Lemon pithed
• 1/4 Cup water or Coconut water if available
• Sea Salt and Herbamare to taste

Salad

• 1 Large Jicama diced into cubes
• 1 Ear of Corn
• 1 Red Pepper Diced
• 1 Stalk of Celery Diced
• 1/2 Cucumber Diced
• 1 Tbsp Celery Seeds
• 1 Dill Pickle diced small (raw if possible)
• 1/8 C Basil, Sage, Cilantro Chopped
• Tumeric drops (health food store)
• Sea Salt
• Herbamare

Blend all sauce ingredients on high except for the cashews, slowly adding them in until a creamy texture  forms if need be add more water.   I like to use coconut water if available as it adds a nice sweet contrast to the sour taste of the lemon (mocking sour cream).  Blend in tumeric drops last to give it a slight yellow tint.

Chop veggies into bite size, cubing the jicama.  Mix cream sauce into chopped veggies and granish with dill pickle bits (not raw), paprika and cayenne pepper (optional).

You can add whatever veggies you have left over in the fridge hence the name “junk”  but the raw corn and celery seeds are the cameos of this the satisfying crunch-a munch salad.  For fun try sage, thyme and rosemary….or whatever is is your garden.