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Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

Ashley
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

1 1/2 cups

Cabbage, purple

1/3 cup

Cilantro, leaves

2 cups

Dino or lacinto kale

2 cloves

Garlic

1 tsp

Ginger, fresh root

2

Jicama, medium roots

1

Lime, wedges

1

bunch Scallions

1 1/2 tbsp

Agave nectar

2 tbsp

Lime juice, fresh

1/4 cup

Tahini

2 1/2 tbsp

Tamari or soy sauce, reduced-sodium

1

Pepper, orange

1

Red pepper

1 tbsp

Apple cider vinegar

2 tbsp

Sesame oil, toasted

1

Hemp seeds