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Pomegranate Jícama Slaw Recipe

This paleo salad couples jícama with the mighty phytoestrogenic pomegranate, and it will quickly become one of your favorites.

November/December 2018

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

Yield: 6 to 8 servings

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.


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


  1. Mix the jícama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
  2. In a small bowl, make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
  3. Pour the dressing over the salad and toss until jícama is well-coated.
  4. 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.

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