Jicama Cilantro Salad

Jicama Cilantro Salad

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


  • 1 tsp Lime zest (organic)
  • 1/4 cup Lime juice (preferably fresh)
  • 2 Tbsp Honey (preferably organic & unpasteurized)
  • 1/4 tsp Salt (preferably unrefined sea salt or Himalayan salt)
  • 2 Tbsp Rice vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 pinch Cayenne pepper (optional)
  1. Salt the onions lightly and set aside; this cuts down on the sharpness of the onion.

  2. Remove the skin of the jicama root and rinse to clean any remaining debris.

  3. Cut the jicama lenth-wise, then cut into 1/4-inch strips.

  4. Place chopped jicama, red onion, chopped red bell pepper, sliced radishes, and cubed mango in a bowl, and mix gently.

  5. 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!

  6. Pour the dressing over the salad, and gently toss to combine.

jicama cilantro salad


Onions, garlic and herbs bio from the garden

Pickled Garlic


Pickled Garlic

Garlic is a massively potent antiviral and antibacterial. I use garlic daily in my cooking, because it is SOOO delicious and amazing for the body. Pickled garlic is extra potent as it is packed with probiotics but fun to eat on its own as it is milder than fresh, raw garlic.

  • pint jar
  • 40 raw garlic cloves (peeled, organic if possible)
  • 12 oz raw apple cider vinegar

Optional ingredients:

  • 1 tsp dill
  • 1 tsp red pepper flakes
  1. Place garlic and optional ingredients into the pint jar.
  2. Add the apple cider vinegar until the cloves are covered. Leave ¼” of space at the top of the jar.
  3. Close the lid and leave the jar in a dark, room temperature location for two weeks.
  4. After two weeks, place in your refrigerator for two more weeks.
Side Dish