A Healthy Twist on Cabbage for St. Patrick’s Day!

 Jicama Cabbage Salad with Mint and Cilantro Tossed with Sweet and Sour Asian Dressing  

Serves 6 to 8

Salad
1 pound red cabbage, shredded (about 6 cups) cut off bottom, cut in half, remove core and shred with a sharp knife
1/2 pound jicama, peeled and cut into small julienne pieces (about 4 cups)
2 tablespoons finely chopped fresh mint
1/4 cup finely chopped fresh cilantro or fresh basil

Nuts
1/2 cup sliced almonds
1 tablespoon maple syrup
Pinch of cayenne

Dressing
1/2 teaspoon seeded and diced jalapeno pepper
3 tablespoon rice vinegar
1 tablespoon fresh lime juice
1/4 cup tamari
3 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
Pinch of sea salt

Preheat oven to 350°F

Toss nuts in a bowl with maple syrup, and cayenne. Bake on a sheet pan 10 to 12 minutes until golden. You’ll smell them when their roasted. Transfer from oven, cool to room temperature. Use a metal spatula to loosen the crispy nuts.

Make the dressing by whisking all ingredients together, set aside.

In a large bowl, combine the cabbage, jicama, cilantro, basil, and mint, toss with dressing. Sprinkle on the nuts and serve.

Cook Notes
Nuts store well in the freezer so make extra.  Jicama can be stored in refrigerator for several days. Cover with cold water that has the juice of a lime or lemon added.

Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Rebecca Katz is a nationally-recognized culinary translator and expert on the role of food in supporting optimal health, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.  She is the founder and director of the Healing Kitchens Institute at Commonweal, which is dedicated to transforming lives through nutritional science and culinary alchemy. http://www.commonweal.org/programs/HKI.html

Rebecca is the author of The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods (Ten Speed Press), which will be published in February, 2013 along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond (Ten Speed Press, 2009), and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Second Edition).

A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine from chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing.

For more information, please visit Rebecca’s website at: http://rebeccakatz.com

 

Rebecca Katz

Rebecca Katz is a nationally-recognized culinary translator and expert on the role of food in supporting optimal health. Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal. She is the founder and director of the Healing Kitchens Institute at Commonweal, which is dedicated to transforming lives through nutritional science and culinary alchemy.

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