One of the things that makes slaws so fantastic is that there is no exact science to making one. You can literally shred, slice and dice any combination of vegetables, whisk up a light dressing and voila! Cabbage gets a bad rap from being over used in industrial format coleslaws, but this recipe lets it shine. The salty addition of pumpkin seeds make it pop!
Cabbage is a nutritional rock star. It has anticancer properties in the form of glucosinolates, which are compounds the body can convert into cancer fighting agents. Glucosinolates also help improve the ability of the liver to detoxify the body.
Jicama is low in calories and high in a unique fiber containing oligofructose inulin, which has zero calories and does not metabolize in the body. This fiber helps promote bone health by enhancing absorption of calcium from other foods and serves as prebiotic fiber in the intestines. Jicama also contains vitamin C and potassium.
Crunchy Slaw Mexican Style
You can literally shred, slice and dice any combination of vegetables, whisk up a light dressing and voila!
- 4 cups thinly sliced red cabbage or combination of red and green cabbage
- 2 cups shredded jicama
- 8 radishes thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped scallions
- 1/2 cup golden raisins
- 1 tablespoon jalapeno seeded and diced
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin
- 1 tablespoon maple syrup
- 1/2 cup toasted pumpkin seeds
Combine first 7 ingredients in a large bowl and toss.
Combine remaining ingredients(minus pumpkin seeds) in small bowl and whisk together well.
Toss 1/2 cup dressing with slaw, adding more dressing if needed.
Top with pumpkin seeds before serving.