Sunday, March 14, 2010

Red Cabbage & Jicama salad

This recipe rocks! It is from a book called One Bite at a Time: Nourishing Recipes for Cancer Survivors and Thier Friends by Rebecca Katz
Jicama & Red Cabbage Salad with Mint and Cilantro Tossed with Sweet and Sour Asian Dressing

1 pound red cabbage about 6 cups
1/2 pound jicama,peeled & juliened (4 cups)
2 tbs. chopped mint
1/4 cup chopped cilantro

1/2 tsp. seeded & diced jalapeno
3 tbs. rice vinegar
1 tbs. fresh lime juice
1/4 cup tamari soy sauce
3 tbs. pure maple syrup
1 tsp. toasted seame oil
1 tbs. minced fresh ginger
oinch of Sea Salt

1/2 cup sliced almonds
1 tbs. pure maple syrup
pinch of cayenne

Preheat oven to 350. Toss the nuts in a bowl with the maple syrup & cayenne. Spread on a cookie sheet and bake for 10 minutes. Let them cool. Whisk together the jalapeno, vinegar, lime juice, tamari,maple syrup,sesame oil, ginger & sea salt for the dressing.
Cut cabbage in half & remove the core. Shred with a sharp knife. Cut jicama into strips. In a large bowl combine all ingedients and toss with dressing.

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