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
- Preheat the oven to 350°F.
- 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.
- To make the dressing, whisk together the jalapeño, vinegar, lime juice, tamari, maple syrup, sesame oil, ginger and salt. Set aside.
- 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