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.
Serves 6 to 8
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
1/2 cup sliced almonds
1 tablespoon maple syrup
Pinch of cayenne
1/2 teaspoon seeded and diced jalapeno pepper
3 tablespoon rice vinegar
1 tablespoon fresh lime juice
1/4 cup tamari
3 tablespoon 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.
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. Copyright © 2008 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.