Jicama Slaw

This is a simple recipe for a slaw made with thinly slices jicama and a combination of spices for a dish that’s both delicious and satisfying. Serve it alongside whatever you’re having for dinner, or make it a light lunch by adding to it some canned chickpeas.

Ingredients:

• 2 medium size jicama, peeled and cut into julienne strips*
• 1/4 cup cilantro, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon Simply Organic Cardamom or other brand, or cinnamon
• 1/2 teaspoon curry powder
• 2 tablespoons homemade Vegan Mayo or store-bought vegan mayonnaise
• 2 teaspoons Brag Apple Cider Vinegar or other brand
• 1 tablespoon fresh lime juice
• 1/2 teaspoon finely ground Himalayan salt or to taste
• 1 small jalapeno pepper, sliced crosswise and seeds removed, to garnish

Directions:

1. Mix all the ingredients, except for the jicama and jalapeño, in a large bowl. Add the jicama and gently toss to coat.
2. Divide between 2 or 4 serving plates, garnish with jalapeño and serve. It’s that simple!

Variations:

1. For an extra hot and spicy dish, mince an additional jalapeño pepper and mix it into the slaw.
2. To make it a light lunch, rinse and drain 1 (15oz) can of chickpeas and mix it into the slaw.

Yield:
Makes 2 to 4 servings

* Carefully use a sharp chef’s knife to cut the jicama into thin strips, or an OXO Good Grips Mandoline Slicer or other mandoline slicer with a julienne blade attachment to cut it into 1/8” by 1/8” by 2 ½” long strips.

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