Jicama Slaw

Course Dairy Free, Gluten Free, Low FODMAP, Salad

Ingredients

  • 3 Tbsp lime juice
  • 1/2 tsp red chili flakes
  • 1/2 tsp chili powder
  • 6 Tbsp rice wine vinegar
  • 1 tsp honey (Replace with maple syrup for low FODMAP)
  • 5 Tbsp olive oil
  • salt & pepper to taste
  • 1 1/2 cups peeled, julienned jicama
  • 1 cup shredded carrots
  • 1 cup shredded napa cabbage aka Chinese cabbage (Regular green cabbage is not low FODMAP)
  • 1/2 cup thinly sliced red onion (Replace with green onion tops for low FODMAP)
  • 1 cup julienned English cucumber
  • 1/2 cup julienned red bell pepper
  • 1 Tbsp cilantro, chopped

Instructions

  1. In a small mixing bowl, add lime juice, chili flakes, rice wine vinegar, honey, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.

  2. Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in a large bowl and toss.

  3. Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve

Recipe Notes

Note: A julienne cut is when food is cut into long thin sticks, similar to the size and thickness of a matchstick. If you don't want to julienne the vegetables, you can also use a cheese grater with larger holes.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).