It was my turn to bring brunch food to my mom’s group and I wanted to find a tasty Paleo-friendly dish to share with a decidedly non-Paleo crowd. I started browsing Pinterest and got inspired to make a jicama salad with peppers and cabbage. Credit goes to these two sources as my primary inspiration:
Jicama Pepper Carrot Slaw
- 4 carrots, peeled and julienned
- 1 large jicama, peeled and cut into match sticks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 head red cabbage, cored and thinly sliced
- 1 cup cilantro, chopped
- 6 Tbsp olive oil
- 4 Tbsp coconut aminos (or soy sauce)
- juice from 1 lime
- 1 Tbsp Coconut Vinegar (or agave or honey)
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp cumin
- 1/4 tsp cayenne pepper
Cut up all your veggies. I used a julienne slicer for my carrots, but cut the other veggies by hand. I wanted the jicama to be match sticks so they would retain some crunch. If you don’t know how to slice cabbage (I didn’t), there are plenty of handy how-to videos on the web.
In a separate bowl, combine dressing ingredients. I used coconut vinegar to add some sweetness without adding sugar. I didn’t want my dressing to have any chunks in it from the garlic or ginger, so I used my hand blender to blend everything together.
Because I was making this dish for a morning meeting, I did all my prep work the night before. I cut all my veggies, and I made my dressing, but I did not combine the two until the morning of. When ready to serve, pour dressing over salad and toss to combine.
The next time I make this, I’m going to try adding either a chopped up jalapeno or some hot sauce to the dressing to give it a little more kick.
Feel free to play with the flavors to come up with a combination that works for you!