jicama apple salad

This week my intention was to eat a vegetable or a fruit that I hadn’t eaten in a while. Adding different fruits and vegetables to your diet helps keep the gut microbiome happy and healthy (which is important for our overall health). So I decided to buy a jicama. Jicama is a starchy root vegetable originally grown in Mexico. Its white flesh is juicy and crunch - some people think it tastes between a potato and pear. Jicama is high in vitamin C, E and beta-carotene and 1 cup provides 23% of the daily recommended fiber intake for women and 17% for men. It contains inulin which is a prebiotic fiber. Prebiotic fiber acts as food for our gut microbiome leading to an increase in the ‘good’ bacteria'. It also promotes the growth of bacteria that lowers your risk of chronic disease.

To eat jicama - simply peel the tan skin and then cut the jicama into matchsticks. This slaw is easy to make and can be eaten on it’s own or enjoyed as a topping on tacos. This recipe from the blog ‘Its a veg world after all.’ If you would prefer a dairy free dressing, I would suggest making a honey lime vinaigrette. I love the sweetness of the honey with the tart apples and lime dressing!

Ingredients

• 1 jicama - peeled and cut into matchsticks, about 5 to 6 cups; or cut up a 10-ounce container of jicama sticks

• 3 small green apples - cut into matchsticks, about 3 cups

• 1 jalapeño - seeded and diced

• ¼ cup chopped fresh cilantro

• ½ cup plain Greek yogurt

• 1 shallot - diced

• 1 lime - juiced, about ¼ cup

• 1 tablespoon honey - optional, or sub 1 teaspoon granulated sugar

• ¼ teaspoon fine sea salt

Creating the magic!

Combine the matchstick jicama and apples, diced jalapeño, and chopped cilantro in a mixing bowl.

In a separate bowl or measuring cup, stir together the Greek yogurt, diced shallot, lime juice, honey (if using), and fine sea salt.

Pour the dressing over the slaw. Stir until well-coated.

Enjoy immediately or after chilling for an hour or so in the refrigerator.