Easy Keto Barbecue Ranch "Potato" Salad Substitute

This recipe is designed to teach everyone how to make an easy keto barbecue ranch "potato" salad substitute.

Course Main Course, Side Dish

Prep Time 10

Cook Time 0

Servings servings

1 large jicama or turnip (about 2 lbs) can substitute for any firm vegetable of choice
80 grams (1/3 cup) keto ranch dressing
80 grams (1/3 cup) white barbecue sauce (recipe below)
10 ml (2 tsp) room temperature water
10 ml (2 tsp) apple cider vinegar
1 tsp onion powder
2 tsp dry ground mustard
143 grams (about 5) canned, cooked baby corns, chopped
50 grams (1/2 cup) celery, chopped (about 2 stalks)
74 grams (about 4) mini sweet peppers, chopped
45 grams (1/4 cup) black olives, sliced
2 TBS dark keto barbecue sauce, optional

Preheat oven to 425 degrees. Thoroughly wash, peel, and dice the jicama. Spread the diced jicama evenly throughout a 3 quart casserole dish. Pour enough water over the jicama to fully cover it with the water. Bake in the preheated oven at 425 degrees for 10 minutes or until the jicama is fork tender.
Remove the jicama from the oven. Drain it. Rinse it with cold water then drain it again. Set the drained jicama aside to cool.

Place all the white barbecue sauce ingredients into a jar or small bowl. Use a fork and whisk the ingredients together unti compleltely smooth. Cover the jar/bowl and place in the refrigerator until ready to use.

Place the ranch dressing in a large mixing bowl. Remove the white barbecue sauce from the refrigerator and measure out 80 grams (1/3 cup). Place the remaining sauce in the refrigerator. Pour the 80 grams of white barbecue sauce into the bowl with the ranch. Add the remaining salad ingredients except the dark barbecue sauce.
Stir until everything is fully combined and coated with the dressing. For a more dominant barbecue taste stir the dark barbecue sauce in until fully combined. Change or adjust seasonings and vegetables to personal taste. Cover the bowl and refrigerate the salad for at least 30 minutes before serving.