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.
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
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 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.