This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Recipe information
Total Time
30 minutes
Yield
6–8 servings
Ingredients
Salad:
1
(2 1/2–3-pound) jicama, peeled and cut into 1/8-inch sticks
1
medium pomegranate, seeds removed
1
/2 red onion, sliced thinly
1
cup loosely packed fresh cilantro, finely chopped
1
cup loosely packed fresh mint, finely shredded
Dressing:
1
/2 cup extra virgin olive oil
1
/3 cup freshly squeezed lime juice
2
tablespoons pomegranate molasses (optional)
1
/2 teaspoon sea salt
Need to make a substitution?
Preparation
Step 1
Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
Step 2
In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
Step 3
Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers.
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