Jicama Salad

This salad is a great accompaniment for Rebecca Katz's miso salmon dish.

Posted in , Jul 1, 2008

Guideposts: 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!  


½ c. sliced almonds Pinch of cayenne pepper
1 Tbsp. maple syrup
½ tsp. jalapeños, seeded and diced 3 Tbsp. maple syrup
3 Tbsp. rice vinegar 1 tsp. toasted sesame oil
1 Tbsp. fresh lime juice 1 Tbsp. fresh ginger, minced
¼ c. tamari (aged soy sauce)
Pinch of sea salt
1 lb. red cabbage (about 6 cups chopped) 2 Tbsp. fresh mint, finely chopped
½ lb. jicama, peeled, small julienned (about 4 cups) ¼ c. fresh cilantro or fresh basil, finely chopped


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.

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From One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz with Mat Edelson. Copyright © 2004 by Rebecca Katz. Published by Celestial Arts, an imprint of Ten Speed Press.

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