Paleo Tropical Jicama Slaw (AIP Friendly)

Healthy is Tasty. 

Today I am sharing my own recipe that is a nutritional powerhouse. Cabbage, one of the worlds most favored foods, is easily the most nutritious vegetable found in the grocery store.  I chose to use red cabbage, due to its anthocyanin and antioxidant count being 6x higher than green varieties.  Mango, which contain 5x more vitamin C than an orange, more phytonutrients than a papaya, and 5x more fiber than a pineapple, gives this slaw just the right amount of sweetness.  The herb typically found in Asian and Mexican dishes known as Cilantro, has more antioxidants than spinach and lettuce, and has been proven to bind with toxins in the body, helping eliminate them faster.  Jicama, also known as "yam bean" in its origin, Mexico, provides 44%of your daily intake of vitamin C. Because an onion's antioxidant activity is determined by its potency, I chose to use a very strong smelling one.  It is interesting to note that through a test tube study, potent onion extract proved to destroy 95% of human cancer cells, while extract from a sweet onion only killed 10%!

Jicama, though it may sound foreign, is actually in most grocery stores around the world.  It is a root vegetable with a hard outer peel, and a sweet, almost pear-like texture inside. You can usually find it near the turnips and squash.

Almond flour pan-fried bass, local sauteed squash, with jicama slaw

Tropical Jicama Slaw

Print Recipe 

(Serves 4-6) 
Ingredients

• 2 cups of shredded jicama (You can use a julienne peeler, or your food processor)
• 2 mango diced
• 2 cups shredded purple cabbage
• 1 cup diced onion
• 1/2 cup chopped cilantro
• 2 medium limes
• 2 tsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Sriracha *Omit if AIP 
• 1 tsp ground ginger
• 1 tsp sesame oil *Omit if AIP 

Process

• Place the shredded jicama and cabbage, diced mango and onion, and cilantro in a big mixing bowl.
• In a separate bowl, squeeze the juice from the 2 limes, and add the remaining dressing ingredients.
• Pour the dressing over the slaw and toss until fully coated.

Recipe Notes
It is best if you are able to let the slaw sit for at least one hour. This allows the flavors to marinate and ingredients to become tender.

(Pin recipe For Later)

Ephesians 5:29 "After all, no one ever hated their own body, but they feed and care for their body, just as Christ does the church."



Robinson, Jo. Eating on the Wild Side: The Missing Link to Optimum Health. N.p.: n.p., n.d. Print.