Asian Crunchy Jicama & Cabbage Salad with Grapefruit and Fresh Herbs
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Prep time: 
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Serves: 6
 
Ingredients
Salad:
  • ½ medium Jicama (6-700g), fat julienned
  • 2 large Carrots (150g), fat julienned
  • ¼ Red Cabbage (200g), thinly-ish sliced
  • 1 Granny Smith Apple, fat julienned
  • 1 Grapefruit, peeled by hand, sliced into rounds and then quarter the rounds
  • 4 Green Onions, cut into 2 inch pieces (cut the white pieces in half, lengthwise too)
  • ¼ c fresh Cilantro Leaves, torn up
  • ¼ c fresh Mint Leaves, torn up
  • ¼ c Thai Basil Leaves (or just more of the other herbs), torn up
  • ½ c Hemp Hearts
Dressing
  • 3 Tbsp Tamari
  • 2 Tbsp Raw Apple Cider Vinegar
  • 2 Tbsp fresh Lime juice
  • 2 tsp fresh Ginger, minced/grated
  • 1 Garlic clove, minced/crushed
  • 1 tsp mustard
Instructions
Salad:
  1. For the julienne-ing -I find the easiest way is to slice everything into thin sheets on the mandoline and then slice the sheets into julienne by hand. You can also use a spiralizer or grate the jicama and carrots and slice the cabbage by hand.
  2. Reserve some hemp hearts and grapefruit to top the salad off with and toss everything else together with the dressing.
Dressing:
  1. Mix all ingredients together
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/crunchy-vietnamese-jicama-cabbage-salad-with-grapefruit-and-fresh-herbs/