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

MAKES 6-8 SERVINGS

If you’re a coleslaw fan or have a jones for 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.  

Salad

1 pound red cabbage, shredded (about 6 cups) cut off bottom, cut in half, remove core and shred with a sharp knife
1/2 pound jicama, peeled and cut into small julienne pieces (about 4 cups) 
2 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh cilantro or fresh basil

Nuts

1/2 cup sliced almonds
1 tablespoon Grade A Dark Amber maple syrup
Pinch of cayenne 

Sour Asian Dressing

1/2 teaspoon seeded and diced jalapeno pepper
3 tablespoon rice vinegar
1 tablespoon fresh lime juice
1/4 cup tamari
3 tablespoon Grade A Dark Amber maple syrup
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
Pinch of sea salt

Preheat oven to 350°F

Toss nuts in a bowl with maple syrup, and cayenne. Bake on a sheet pan 10 to 12 minutes until golden. You’ll smell them when their roasted. Transfer from oven, cool to room temperature. Use a metal spatula to loosen the crispy nuts.
  
Make the dressing by whisking all ingredients together, set aside.

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

COOK'S NOTE: Nuts store well in the freezer so make extra.

Jicama can be stored in refrigerator for several days. Cover with cold water that has the juice of a lime or lemon added.

Photo Credit:  Scott Peterson

Reprinted with permission from One Bite at a Time: Nourishing Recipes for Cancer Patients and Their Friends Copyright © 2008 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.