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Crunchy Jicama and Cabbage Slaw

Servings 8

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.

  • 2 cups peeled jicama, cut into matchsticks
  • 1 cup peeled jicama, cut into matchsticks
  • 1 cup thinly sliced purple cabbage
  • 1/3 cup thinly sliced red onion
  • 1/3 cup apple, sliced into matchsticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice, roughly 2.5 limes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon Pluck seasoning
  • Sea salt, to taste
  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Toss dressing over vegetables until evenly distributed.

  4. Step 4

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