Today I am sharing my own recipe that is a nutritional powerhouse. Cabbage, one of the worlds most favored foods, is easily the most nutritious vegetable found in the grocery store.  I chose to use red cabbage, due to its anthocyanin and antioxidant count being 6x higher than green varieties.  Mango, which contain 5x more vitamin C than an orange, more phytonutrients than a papaya, and 5x more fiber than a pineapple, gives this slaw just the right amount of sweetness.  The herb typically found in Asian and Mexican dishes known as Cilantro, has more antioxidants than spinach and lettuce, and has been proven to bind with toxins in the body, helping eliminate them faster.  Jicama, also known as “yam bean” in its origin, Mexico, provides 44%of your daily intake of vitamin C. Because an onion’s antioxidant activity is determined by its potency, I chose to use a very strong smelling one.  It is interesting to note that through a test tube study, potent onion extract proved to destroy 95% of human cancer cells, while extract from a sweet onion only killed 10%! (Robinson, Jo. Eating on the Wild Side: The Missing Link to Optimum Health. N.p.: n.p., n.d. Print.) Jicama, though it may sound foreign, is actually in most grocery stores around the world.  It is a root vegetable with a hard outer peel, and a sweet, almost pear-like texture inside. You can usually find it near the turnips and squash.  As a note, if you are on AIP, simply omit the Sriracha and replace the sesame oil with avocado or olive!

Rainbow Jicama Slaw

Print Recipe

Ingredients

• 2 medium jicama, peeled and shredded
• 1 large mango, diced
• 1 small purple cabbage, shredded
• 1 yellow onion, diced
• 1/2 cup cilantro, minced

Pantry:

• 4 oz lime juice
• 2 tsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Sriracha *Omit if AIP
• 1 tsp ground ginger
• 1 tsp sesame oil *Omit if AIP
• 1 tsp kosher salt

Timeline:

• Prep: In a large mixing bowl combined jicama, cabbage, mango, onion, and cilantro, then add remaining pantry items and mix until combined.

Notes:

It is best if you are able to let the slaw sit for at least one hour. This allows the flavors to marinate and ingredients to become tender.

 

 

 

 

Ephesians 5:29 “After all, no one ever hated their own body, but they feed and care for their body, just as Christ does the church.”