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Southwest Jicama Carrot Salad

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.

Course Salad
Cuisine American, antiinflammatory, Mexican, Oil Free, Southwestern, vegan, vegetarian
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Carrot, cilantro, Food is Medicine, Jicama, Oil Free, Salad
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8
Calories 25 kcal

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

  1. -Trim carrots and peel jicama
  2. -Run both through food processor using shred blade, then transfer to a large bowl
  3. -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