I absolutely love fresh, crisp dishes in the summertime! This salad is definitely a crisp one and it holds up nicely if dressed right before serving.
If you are unfamiliar with this root vegetable, it can now be found at many grocery stores unlike decades ago when it could only be found in Mexican grocers. It’s an excellent source of prebiotic fiber that helps restore the good bacteria in your gut as well as being rich in antioxidants. Lastly, I am big on staying well hydrated and jicama is 85% water–so it is a great food to keep your body hydrated when it’s hot outside.
SERVES 6
SLAW INGREDIENTS
1 cup jicama, peeled, cut into matchsticks
4 cups sliced cabbage (purple or green, or a combination of both)
2 carrots, grated
1 red bell pepper, deseeded, destemmed, sliced into thin strips
4 green onions, thinly sliced
1 small jalapeño, deseeded, minced
1/2 cup chopped fresh cilantro
1 tablespoon raw pepitas (pumpkin seeds)
LIME DRESSING:
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1 tablespoon honey
1/3 cup fresh lime juice
3 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
METHOD
1. Using your hands or tongs, toss the slaw ingredients in a large bowl.
2. In a small bowl add the spices, honey, lime juice, and olive oil. Whisk.
3. Toss the slaw with the dressing right before serving.