Red Cabbage Jicama Salad

Shred ½ medium red cabbage  

This one I picked out of my garden this week.  Super crisp, juicy and sweet!

 Cut jicama into thin, 2 inch batons until you get about 2 cups prepped.  Batons look like large matchsticks.

This jicama is also from my garden, juicy and sweet is the theme….

Juice one large lemon (1/4 cup or so)

2 Tablespoons white balsamic or other mild, light colored vinegar

1 to 2 Tablespoons maple syrup

½ to 1 teaspoon salt

1 to 1 ½ teaspoons nigella seeds (quickly pan roast till aromatic, don’t over do it!)

½ teaspoon or so of fine orange zest

Fresh mint as garnish or chiffonade (thinly sliced leaves)

I’ve been enjoying my mint before the summer heat takes its toll on it.  It comes right back in the fall, which is wonderful. Toss it, taste it, adjust flavor, eat it!

This dish was totally inspired by what is growing in my garden, which small as it is, gives me a connection to and an appreciation for the earth, as well as providing lots of great herbs, greens and super foods.  Thank you, Kauai, for providing for me and for being a great place to grow!  = )

If you want to learn more about plant-based recipes and how a whole food diet can improve your health and change your life, schedule a free consultation with an experienced plant-based cook.