This crisp, colorful jicama salad is loaded with flavor. The ingredients pack in a punch of polyphenols and beneficial compounds, such as quercetin from red onion and apple, carotenoids from raw carrot, and anthocyanins from purple cabbage (one of the richest food sources of anthocyanins!). A pinch of Pluck upgrades this salad dressing with further nutrient-density, while jicama provides a source of prebiotic fiber to support a healthy gut microbiome. This slaw is best enjoyed as a side salad at an outdoor BBQ or as a garnish for tacos, hotdogs, burgers, or more.
Brussel sprouts are one of those vegetables that people either love or hate. I find that their preference is usually tied to how it was initially prepared for them. I find roasting brussel sprouts makes them more appealing. The crispy, salty finish make them taste good. Add pork belly and you have a delicious side or...meal.