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
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.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Slaw Recipes for Your Next Barbecue
If you can chop it or shred it, you can slaw it.49 Ways to Cook (and Drink) Pomegranate
These little gems can be used for so much more than just juice.
