Jicama and Red Cabbage Salad With Sweet-and-Sour Asian Dressing

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 12 mins


1/2cup almonds, sliced
4tablespoons maple syrup, divided
pinch cayenne pepper
1/2teaspoon jalapeno, seeded and diced
3tablespoons rice vinegar
1tablespoon fresh lime juice
1/4cup tamari or soy sauce
1teaspoon toasted sesame oil
1tablespoon fresh ginger, peeled and minced
1pinch sea salt or kosher salt
1pound red cabbage, chopped (about 6 cups)
1/2pound jicama, peeled, small julienned (about 4 cups)
2tablespoons fresh mint, finely chopped
1/4cup fresh cilantro or fresh basil, finely chopped


  1. Preheat the oven to 350°F.
  2. Toss the nuts in a bowl with the maple syrup and cayenne. Spread on a sheet pan and bake for 10 to 12 minutes, until golden and fragrant. Remove from the oven and cool to room temperature. Use a metal spatula to loosen the crispy nuts.
  3. To make the dressing, whisk together the jalapeño, vinegar, lime juice, tamari, maple syrup, sesame oil, ginger and salt. Set aside.
  4. To make the salad, cut the cabbage in half, remove the core and shred with a sharp knife. In a large bowl, combine the cabbage, jicama, mint, and cilantro. Toss with the dressing. Sprinkle the nuts on top and serve.

Used with permission from One Bite at at Time:  Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz

Nutritional Info *per serving

  • Calories 131
  • Fat 5
  • Saturated Fat 0
  • Monounsaturated Fat 3
  • Sodium 336
  • Carbohydrate 19
  • Fiber 5
  • Protein 5