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Crunchy Jicama and Cabbage Slaw

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Recipe by Nicole Sheehan

Nicole is a certified yoga teacher and holistic nutrition student (MScN). She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

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.

Instructions

Step 1

Add lime juice, olive oil, balsamic vinegar, Pluck seasoning, and salt in a medium bowl, then whisk until well combined.

Step 2

Combine jicama, carrot, purple cabbage, red onion, apple, and fresh cilantro in a large bowl.

Step 3

Toss dressing over vegetables until evenly distributed.

Step 4

Serve cold or at room temperature. Stays fresh in the refrigerator for up to 3 days.

Ingredients

2 cups peeled jicama, cut into matchsticks

1 cup peeled jicama, cut into matchsticks

1 cup thinly sliced purple cabbage

1/3 cups thinly sliced red onion

1/3 cups apple, sliced into matchsticks

1/4 cups chopped fresh cilantro

1/4 cups lime juice, roughly 2.5 limes

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1/4 teaspoons Pluck seasoning

Sea salt, to taste

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