Jicama Cabbage Salad

Crunchy Jicama Cabbage Salad
with Dill Dressing
(Serves 4)
Once you try jicama, a crunchy sweet root vegetable, you will love it!
1    cup jicama, peeled and julienned
1    cup green cabbage, sliced thin
¼   cup red cabbage, sliced thin
½   cup carrots, julienned (1 medium)
¼   cup fresh dill, minced or 2 tsp dried dill
Optional: Use daikon radish instead of jicama for a spicier salad
1/3 cup expeller pressed oil
¼   cup rice vinegar
1    Tbs honey, agave, or organic sugar
1.      Peel and slice jicama into thin slabs.  Stack 2-3 slabs on top of each other and slice very thin cuts into julienne (matchstick) slices.
2.      Cut cabbage into quarters. Using one quarter, hold at an angle with cut side toward you. Slice very thin long slices on the diagonal. Do the same with red cabbage.  Toss with jicama.
3.      Prepare carrots into julienne cut by following the same instructions for jicama and add this to the cabbage with minced dill.
4.      Combine dressing ingredients in a separate bowl and process until smooth, or mix vigorously by hand. Pour dressing over vegetables and toss lightly.  Serve immediately.
Bites of Insight: Jicama (pronounced hick-a-ma) is a round root vegetable from Mexico that has a fresh, juicy, and crunchy texture. It tastes like a cross between an apple and a potato.  Rice vinegar can be found at health food stores and most supermarkets in the Asian food section, or you can use white balsamic vinegar instead.
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