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Epicurious

Jicama and Pomegranate Slaw

By Magdalena Wszelaki

5.0

(2)

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This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Recipe information

  • Total Time

    30 minutes

  • Yield

    6–8 servings

Ingredients

Salad:

1 (2 1/2–3-pound) jicama, peeled and cut into 1/8-inch sticks
1 medium pomegranate, seeds removed
1/2 red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh mint, finely shredded

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

Preparation

  1. Step 1

    Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.

    Step 2

    In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.

    Step 3

    Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

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From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSlawSaladJicamaRoot VegetableVegetablePomegranateFruitCilantroHerbs & SpicesMintSideLunchDinnerVegetarianVeganRawNut FreeDairy FreeMake Ahead30 Minutes or LessEasyQuickNo-CookJuneteenthHarper CollinsCookbooks

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