Jicama & Chicory Salad with Miso Remoulade

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Skill Level
Preparation Time 10 minutes Total Time 20 minutes
Servings 4 Cost Per Serving $1.75
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Jicama & Chicory Salad
1Medium Jicama, peeled and grated (or julienned into matchsticks)
1 headChicory or Endive, julienned
1/2 cupOrange Segments
To TasteSea Salt and Freshly Ground Black Pepper
Miso Remoulade
2 tbspParsley, finely chopped
2 tbspTarragon, finely chopped
1 tbspDijon Mustard
1/2 tbspMiso Paste
1 tbsp eachLemon Juice and Orange Juice
1 tsp eachLemon Zest and Orange Zest
1Shallot, finely minced
4 tbspExtra Virgin Olive Oil


  1. ​In a large bowl combine mustard with miso paste, lemon juice, orange juice and shallot. Mix well. Slowly pour in the oil and continue to whisk well until the dressing thickens up. Stir in the herbs and zest. Refrigerate dressing
  2. Combine 2 tbsp of the dressing with the jicama and season to taste. Toss the endive with the orange segments and add to the salad. Serve.


  • ​Chicory is one of the highest food sources of inulin, a fibre that promotes a healthy balance of good bacteria in the colon, helps lower “lousy” LDL cholesterol levels, and prevents constipation. Inulin from chicory is added to foods such as yogurt, breakfast bars, ice cream and margarine. Because inulin has a smooth texture, it acts as a good replacement for fat in these products. 
  • Jicama is also an excellent source of inulin fibre. One cup of raw, sliced jicama provides half of the vitamin C most people need in a day. Vitamin C helps promote collagen production, a protein needed for healthy skin and wound healing. 
  • Miso is a fermented soy bean paste that is part of the traditional Japanese diet. The fermentation process has been shown to increase the amount of antioxidants in the soy and help to break down isoflavones so they are more easily absorbed by the body. Isoflavones are plant chemicals that may help lower “lousy” LDL cholesterol levels and may lower the risk of getting breast cancer as an adult when eaten throughout childhood. In animal studies, miso has been shown to protect healthy cells from damage from radiation, and also prevent tumour growth.