Jicama Cilantro Salad
This Jicama salad is a truly healing dish, and easy to whip up. It's got crunch, amazing flavor, looks beautiful, and boasts some tang with the dressing. Jicama is packed with nutrients, including vitamins C and E, folate, potassium, magnesium, and beta-carotene. It has an excellent dietary fiber profile, and can thereby improve bowel function. It's high in inulin, a prebiotic fiber, which helps nourish the good gut bacteria. Healthy gut bacteria is important for reducing the risk of developing obesity, heart disease and diabetes. My other favorite nutrient is cilantro, also known as coriander. Cilantro leaves contains vitamins A, C, and K, folate, potassium, and manganese. The leaves of the cilantro plant has also been found to bind heavy metals, such as mercury, and synthetic chemicals, so that they can be detoxified out of the body.
- 1 pound Jicama root approx. 1 root
- 1 cup Red bell pepper, roughly chopped
- 1/2 cup Red onion, thinly sliced
- 1 Mango, cut into small cubes fresh
- 3 Tbsp Cilantro leaves, roughly chopped
- Salt the onions lightly and set aside; this cuts down on the sharpness of the onion.
- Remove the skin of the jicama root and rinse to clean any remaining debris.
- Cut the jicama lenth-wise, then cut into 1/4-inch strips.
- Place chopped jicama, red onion, chopped red bell pepper, sliced radishes, and cubed mango in a bowl, and mix gently.
- In a separate bowl, combine the lime zest, lime juice, honey, rice wine vinegar, olive oil, salt, and cayenne pepper. Don't add more than a pinch of cayenne, as it is HOT!
- Pour the dressing over the salad, and gently toss to combine.