Jicama and Red Cabbage Salad With Sweet-and-Sour Asian Dressing

  • Yield 6 servings
  • Prep 20 mins
  • Cook 12 mins

Red cabbage, a cancer-fighting cruciferous vegetable, and nutrient-packed jicama make a crunchy, colorful pair.


1/2 cup almonds, sliced
4 tablespoons maple syrup, divided
pinch cayenne pepper
1/2 teaspoon jalapeno, seeded and diced
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
1/4 cup tamari or soy sauce
1 teaspoon toasted sesame oil
1 tablespoon fresh ginger, peeled and minced
1 pinch sea salt or kosher salt
1 pound red cabbage, chopped (about 6 cups)
1/2 pound jicama, peeled, small julienned (about 4 cups)
2 tablespoons fresh mint, finely chopped
1/4 cup fresh cilantro or fresh basil, finely chopped


  1. Preheat the oven to 350°F.
  2. Toss the nuts in a bowl with the maple syrup and cayenne. Spread on a sheet pan and bake for 10 to 12 minutes, until golden and fragrant. Remove from the oven and cool to room temperature. Use a metal spatula to loosen the crispy nuts.
  3. To make the dressing, whisk together the jalapeño, vinegar, lime juice, tamari, maple syrup, sesame oil, ginger and salt. Set aside.
  4. To make the salad, cut the cabbage in half, remove the core and shred with a sharp knife. In a large bowl, combine the cabbage, jicama, mint, and cilantro. Toss with the dressing. Sprinkle the nuts on top and serve.

Used with permission from One Bite at at Time:  Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz



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