AuthorgoodnesswithgJicama Slaw
2 cups Napa cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
2 cups jicama, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 large mango, cut into matchsticks
⅓ cup green onion, thinly sliced
½ cup fresh cilantro
¼ cup roasted, unsalted sunflower seeds
Cilantro Lime Vinaigrette
¼ cup lime juice
zest of 2 limes
1 tbsp shallot, minced
2 tbsp cilantro, chopped
3 tbsp avocado oil (or any neutral oil)
2 tbsp honey
pinch of salt
Directions
1
In a large bowl, make the vinaigrette.
Add lime juice, lime zest, shallot, cilantro, avocado oil, honey and salt. Whisk to combine.
2
Add Napa cabbage, purple cabbage, jicama, red bell pepper, mango, green onion and cilantro to the bowl. Toss well to coat in vinaigrette.
3
Sprinkle with sunflower seeds and serve.
Enjoy!
Ingredients
Jicama Slaw
2 cups Napa cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
2 cups jicama, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 large mango, cut into matchsticks
⅓ cup green onion, thinly sliced
½ cup fresh cilantro
¼ cup roasted, unsalted sunflower seeds
Cilantro Lime Vinaigrette
¼ cup lime juice
zest of 2 limes
1 tbsp shallot, minced
2 tbsp cilantro, chopped
3 tbsp avocado oil (or any neutral oil)
2 tbsp honey
pinch of salt
Directions
Directions
1
In a large bowl, make the vinaigrette.
Add lime juice, lime zest, shallot, cilantro, avocado oil, honey and salt. Whisk to combine.
2
Add Napa cabbage, purple cabbage, jicama, red bell pepper, mango, green onion and cilantro to the bowl. Toss well to coat in vinaigrette.
3
Sprinkle with sunflower seeds and serve.
Enjoy!
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