Jicama Cabbage Salad
By Micki Brown
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
1 tsp sea salt
½ tsp black pepper
1
In a large bowl, add the cabbage, jicama, carrot, apple, and pumpkin seeds and toss
2
In a pint-size mason jar combine the remaining ingredients
3
Pour the dressing over the vegetable mixture and toss until veggies are evenly coated with dressing. Serve and enjoy!
Ingredients
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
1 tsp sea salt
½ tsp black pepper
Directions
1
In a large bowl, add the cabbage, jicama, carrot, apple, and pumpkin seeds and toss
2
In a pint-size mason jar combine the remaining ingredients
3
Pour the dressing over the vegetable mixture and toss until veggies are evenly coated with dressing. Serve and enjoy!