Low Carb/Paleo Vietnamese Jicama Noodle Salad Recipe • Steamy Kitchen Recipes Giveaways (2024)

by Jaden | Appetizers/Bites, Asian, Main Course, Recipes | 13 comments

Jump to Recipe Print Recipe

Get your vegetable spiralizer out! Ali Mafucci, the queen of spiral cut vegetables and fruit, is back with a collection of new recipes in her cookbook, Inspiralize Everything. This book is like an encyclopedia of ingredients that you can turn into healthy, fun spiralized “noodles” and even “rice.” Last year, we featured her Paleo/Low Carb Korean BiBimBap recipe using spiralized daikon that can be chopped into “rice” texture.

This time, the Paleo friendly, low-carb recipe we’re sharing is Vietnamese Jicama Noodle Salad. Instead of rice noodles, we will be spiralizing fresh jicama. The tangy Vietnamese dressing is simple to make, just whisk the ingredients in a bowl with a fork or shake it all up in a mason jar.

If you don’t have an inspiralizer machine, Ali’s Inspiralizer is my very pick– here is our review from last year. On a budget? grab the Oxo Julienne Peeler for less than $10 – it will produce perfect julienne ribbons for the salad, too.

PSST….we are giving away a copy of Inspiralize Everything AND the Inspiralizer machine!

Vietnamese Jicama Noodle Salad Recipe

Reprinted with permission, Inspiralize Everything by Ali Mafucci

Print Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Servings 4

Ingredients

FOR THE DRESSING

3 tablespoon fresh lime juice
3 tablespoon fish sauce (I like Red Boat)
1 clove garlic, sliced
1 teaspoon finely grated fresh ginger
1 tablespoon rice vinegar
1 tablespoon honey
1-2 small Thai chiles (or serrano), seeded and thinly sliced
3 tablespoon avocado oil or other neutral oil

FOR THE SALAD

1 large seedless cucumber
1 medium to large jícama, peeled, spiralized, noodles trimmed
1 large carrot, peeled, spiralized, noodles trimmed
4 scallions, thinly sliced
4 red radishes, thinly sliced into rounds
1/4 cup fresh cilantro leaves
1/4 cup Thai basil or regular basil leaves, thinly sliced
1/4 cup chopped roasted unsalted cashews
Lime wedges, for serving

Instructions

If you don't have a spiralizer, you can just julienne the vegetables by hand with a chef's knife.

Make the dressing. In a food processor, combine all the ingredients for the dressing and pulse until smooth.
Make the salad. Halve the cucumber crosswise, then slice each half lengthwise to create a slit, being careful not to pierce any farther than its center. Spiralize both halves with blade a, then pat the noodles dry and place them in a large bowl. Add the jícama, carrot, scallions, radishes, cilantro, and basil. Pour the dressing over the salad and toss thoroughly to combine.
Divide the salad among four plates and garnish with the cashews. Serve with lime wedges.

Notes

If you don't have a spiralizer, it's time to get one! Ali's Inspiralizer A cheaper option is to use Oxo's Julienne Peeler, which works great for less than $10.

Tried this recipe?Let us know how it was!

Thanks for supporting Steamy Kitchen!

Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!

Kate Hughes on 8/30/18 at 9:58 am
Just a small typo that did confuse me. 1-22 Chile’s? I looked up a similar recipe to figure out you meant one or two….looking forward to making it tomorrow…
Reply
- Jaden on 8/30/18 at 8:16 pm
  LOL yes 1-2!
  Reply
Francesca Davis on 2/18/18 at 7:46 pm

I’m making this tonight. One suggestion – use English seedless cucumbers (the longer plastic wrapped kind) and then you don’t have to take out the center. 🙂
Reply
Bharat Ratna on 10/4/16 at 11:52 pm
See Also
Sourdough Hamburger Buns No Yeast – Baker Recipes
his sounds great Jaden! I never thought of spiralizing jicama!
Reply
Sabrina B. on 9/29/16 at 10:20 pm
just saw this recipe in the recent recipes after looking at your pineapple fried rice recipe and am inspired by these flavors, whole new set of ingredients for me, thank you!
Reply
Mary on 9/27/16 at 9:57 am
Hi Jaden
I tried signing up for the ASIAN MASTERS OF FLAVOUR several times and I keep getting the Error message.
Please help!
Reply
- Jaden on 9/28/16 at 9:29 am
  No problem! I’ll get that to you asap.
  Reply
LaRee on 9/19/16 at 8:26 pm
Disappointed you didn’t include nutrition breakdown.
Reply
marc bergeron on 9/17/16 at 9:11 pm
Delish looking “must-make”recipe – one small issue: I tried to sign-up for the ASIAN MASTERS of FLAVOR and just got an error msg multiple times, even on my iPhone. Can you fix this or send it to me?
thanks and best regards,
-Marc
Reply
- Jaden on 9/19/16 at 4:17 pm
  No problem Marc! I will send that out to you. jaden
  Reply
Sandra on 9/17/16 at 5:18 pm
This looks really fantastic!! I actually went to a Vietnamese restaurant few weeks ago and ordered very similar salads!!! It was delicious!!!
Great to pair with a cuppa of green tea;))
Reply
Kate Henry on 9/17/16 at 4:40 pm
I think you mean 1-2 chilies not 1-22!
Reply
- Jaden on 9/19/16 at 4:19 pm
  haha! yes, you’re right!!!
  Reply