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Kasha and Jicama Salad


Prep Time: 15 minutes
Cooking Time: 3 minutes
Serves 8



2 cups leftover ‘basic kasha’

1 cup coarsely grated granny smith apple

2 teaspoons roasted sesame oil

1/3 cup pumpkin seeds

1 teaspoon ginger juice

2 tablespoons chopped fresh cilantro

1 small jicama (10 oz) hot sauce to taste

Juice of 1 lime 6 – 8

Large red leaf lettuce leaves



Combine leftover kasha with sesame oil and ginger juice in a small bowl. Peel and cut jicama into matchsticks; place in a non-reactive bowl with lime juice and salt; cover and let marinate for 10 minutes.

Toast pumpkin seeds in saucepan over medium to high heat, stirring constantly for approximately 3 minutes or until the seeds start to pop.

Remove from heat and set aside 1 tablespoon of seeds; when cool, coarsely chop remaining seeds.

Combine kasha, jicama, apple, chopped pumpkin seeds, cilantro, and hot sauce. Line serving platter with lettuce leaves, place kasha salad in the center, and garnish with whole pumpkin seeds. 


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