Asian

Jicama and Red Cabbage Salad with Cilantro and Mint is for Salad.

Jicama and Red Cabbage Salad with Cilantro and Mint takes 30 minutes to prepare.

Jicama and Red Cabbage Salad with Cilantro and Mint takes 11 minutes to cook.

Jicama and Red Cabbage Salad with Cilantro and Mint makes 6 servings.

The ingredients for Jicama and Red Cabbage Salad with Cilantro and Mint are:

Nuts:
1/2 C sliced almonds
1 Tbls maple syrup
Pinch of Cayenne (optional)

Dressing:
1/2 tsp seeded and diced jalapeno
3 Tbls Rice Vinegar
1 Tbls Fresh LIme Juice
1/4 C Tamari
3 Tbls Maple Syrup
1 tsp Toasted Sesame OIl
1 Tbls Fresh Grated Ginger
Pinch of Sea Salt

Salad:
1 lb. red cabbage (about six cups chopped)
1/2 lb. jicama, peeled & julienned (about 4 cups)
2 Tbls finely chopped fresh mint
1/4 C finely chopped fresh cilantro or basil

Here is how you make Jicama and Red Cabbage Salad with Cilantro and Mint:

Preheat oven to 350 degrees F.Toss the three first ingredients together in a small bowl, and spread on parchment-lined baking sheet. Bake for 10-12 minutes, let cool completely and set aside.Whisk together all dressing ingredients, set aside.Combine all salad ingredients, toss with dressing, and serve sprinkled with crunchy nuts. Enjoy!Serving Size: Makes 6 generous 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user METALBABE.

The nutritional information for Jicama and Red Cabbage Salad with Cilantro and Mint is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 169.1

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 699.2 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 7.6 g
• Protein: 5.2 g

Jicama and Red Cabbage Salad with Cilantro and Mint is Asian cuisine.

The dietary needs meet for Jicama and Red Cabbage Salad with Cilantro and Mint is Vegan