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Pomegranate Jícama Slaw Recipe

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Photo by Gabriel Cabrera
This paleo salad couples prebotic jícama with the mighty phytoestrogenic pomegranate.
  • 6 to 8 servings

    SERVINGS

    Ingredients

For the Salad

  • One 2-1/2- to 3-pound jícama, peeled and cut into 1/8-inch sticks
  • 1 medium pomegranate, seeds removed
  • 1/2 red onion, thinly sliced
  • 1 cup loosely packed fresh cilantro, finely chopped
  • 1/2 cup loosely packed fresh mint, finely shredded
  •  

For the Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed lime juice
  • 2 tablespoons pomegranate molasses (optional)
  • 1/2 teaspoon sea salt

Directions

    • Mix the jícama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
    • In a small bowl, make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
    • Pour the dressing over the salad and toss until jícama is well-coated.
    • Chill for at least 20 minutes before serving.
    Note: For an autoimmune protocol (AIP) version of this recipe, omit the pomegranate seeds. For anti-candida, use half the pomegranate or omit it entirely.

    For more about pomegranates, see:


    From Cooking for Hormone Balance: A Proven, Practical Program with Over 125 Easy, Delicious Recipes to Boost Energy and Mood, Lower Inflammation, Gain Strength, and Restore a Healthy Weight. Copyright © 2018 by Magdalena Wszelaki. Reprinted with permission by HarperOne, a division of HarperCollins Publishers.
  • You see jícama in most health stores, but probably wonder what to do with it. This crunchy and yummy root gets its sweet flavor from inulin, which is a prebiotic — food for the probiotics in your gut.

    Published on Oct 9, 2018

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