Jicama Cabbage Salad

By Micki Brown

Serves 6


2 cups green cabbage, chopped

2 cups jicama, grated

1 Fuji apple, diced

1 large carrot, grated

½ cup raw pumpkin seeds

¼ cup extra virgin olive oil

1 tbsp sesame oil

1 tbsp aminos or soy sauce

Juice of 1-2 limes or lemons

½ tsp ground ginger

½ tsp garlic powder

1 tsp poppy seeds

½ – 1 tsp sea salt

½ tsp black pepper


In a large bowl, add the cabbage, jicama, carrot, apple, and pumpkin seeds and toss. In a pint-size mason jar combine the remaining ingredients. Pour the dressing over the vegetable mixture and toss until veggies are evenly coated with dressing. Serve and enjoy!

Nutritional information per serving: Calories 213; Fat 17.2g; Carbohydrates 13g; Protein 4.2g; Vitamin A 41%; Vitamin C 37.1%; Calcium 3.1%; Iron 3.2%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.