Jicama and Red Cabbage Salad

Jicama and Red Cabbage Salad with Mint and Cilantro Tossed with Sweet-and-Sour Asian Dressing

If you’re a coleslaw fan or like a crunchy salad, this recipe is for you. Red cabbage is a nutrient-rich cruciferous vegetable. Jicama is loaded with nutrients, including iron.  Together they make a colorful pair.

NUTS
½ cup sliced almonds
1 teaspoon maple syrup
Pinch of cayenne

DRESSING
½ teaspoon seeded and diced jalapeño
3 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
¼ cup tamari
3 tablespoons maple syrup
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
Pinch of sea salt

SALAD
1 pound red cabbage (about 6 cups chopped)
½ pound jicama, peeled small julienned (about 4 cups)
2 tablespoons finely chopped fresh mint
¼ cup finely chopped fresh cilantro or fresh basil

Preheat the oven to 350º F.

Toss the nuts in a bowl with the maple syrup and cayenne. Spread on a sheet pan and bake 10 to 12 minutes, until golden and fragrant. Remove from the oven and cool to room temperature. Use a metal spatula to loosen the crispy nuts.

To make the dressing, whisk together the jalapeño, vinegar, lime juice, tamari, maple syrup, sesame oil, ginger, and salt. Set aside.

To make the salad, cut the cabbage in half, remove the core, and shred with a sharp knife.

In a large bowl, combine the cabbage, jicama, mint, and cilantro. Toss with the dressing.  Sprinkle the nuts on top and serve.

© 2004. Reprinted from “One Bite at a Time – Nourishing Recipes for Cancer Survivors and Their Friends” with permission from Celestial Arts.