Carrots are one of the richest sources of beta-carotene, a powerful antioxidant that can be converted to vitamin A by the body. Carrots contain other carotenoids such as lutein and zeaxanthin that protect your eyes from damaging blue light. Carotenoids also protect against cancer, and are beneficial to the skin skin health.
Jicama is a tuber with a bark-like skin that needs to be peeled. It’s sweet, crunchy, and loaded with fiber. The texture is of a raw potato, and the flavor of an apple. It’s found in supermarkets, but I think the freshest ones are in Latino and Asian markets, where there is a bigger turnover. Choose medium size, with skin that is free of wrinkles and mold.
Southwest Jicama Carrot Slaw – Oil Free
This is a delicious salad to make ahead for entertaining, or as a meal prep for the week. Unlike most lettuce salads, this will taste better the next day, and keep well for about 5 days. It's packed with carotenoids from the carrots, and vitamin C, folate, potassium, and magnesium from the jicama. Cilantro is an excellent herb for detoxifying metals, such as mercury. While only the cilantro leaves are used in this recipe, freeze the stems and use in broths and smoothies, particularly if you consume high mercury fish, such as tuna.
Ingredients
- 1 lb carrots
- 1 medium jicama
- 5 scallions trimmed, thinly sliced
- 1 cup fresh cilantro leaves lightly packed
- 1 tsp ground cumin
- Juice of 1 lime
- 1/4 cup orange vinegar
- Sea salt to taste
Instructions
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-Trim carrots and peel jicama
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-Run both through food processor using shred blade, then transfer to a large bowl
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-Toss with remaining ingredients and serve
Recipe Notes
Yields about 8 one cup servings
You can substitute apple cider vinegar or fresh squeezed orange juice if you cannot find orange vinegar. I use Trader Joe’s Orange Muscat Champagne Vinegar in this recipe
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