Jicama Salad

I love to create healthy recipes that also taste delicious. In putting together my book, One Bite at a Time, the jicama (pronounced hee-ka-mah) salad and the Miso Salmon with Lime-Ginger Glaze were two of my favorite recipes. They go so great together!  

Ingredients

Nuts

½ cup sliced almonds

1 tablespoon maple syrup

Pinch of cayenne pepper

Dressing

½ teaspoon jalapeños, seeded and diced

3 tablespoons rice vinegar

1 tablespoon fresh lime juice

¼ cup tamari (aged soy sauce)

3 tablespoons maple syrup

1 teaspoon toasted sesame oil

1 tablespoon fresh ginger, minced

Pinch of sea salt

Salad

1 pound red cabbage (about 6 cups chopped)

½ pound jicama, peeled, small julienned (about 4 cups)

2 tablespoons fresh mint, finely chopped

¼ cup fresh cilantro or fresh basil, finely chopped 

Preparation

1. Preheat oven to 350°F.

2. Toss almonds in bowl with maple syrup and cayenne. Spread on pan and bake 10 to 12 minutes, until golden and fragrant. Remove from oven and cool to room temperature.

3. Dressing: whisk together all ingredients. Set aside.

4. Salad: cut cabbage in half, remove core and shred with sharp knife.

5. In a bowl, combine cabbage, jicama, mint and cilantro.

6. Toss with dressing. Sprinkle nuts on top and serve.

Serves 6–8

Per serving (6 servings): 131 Calories, 5 grams Total Fat (0 G SAT, 3 G MONO), 19 grams Carbohydrates, 5 grams Protein, 5 grams Fiber, 336 mg. Sodium

Rebecca's Tips

• Nuts store well in the freezer, so make extra.
• Jicama can be stored in the refrigerator for several days. Cover with cold water mixed with lime or lemon juice. If you love a crunchy salad, this recipe is for you.
• Red cabbage is a nutrient-rich vegetable.
• Jicama is loaded with nutrients, including iron.

Learn more in Quick Bites from the Healthy Cook.