The jicama slaw on top of the Kalamata Lamb Burgers with Mint Pesto that I posted earlier today looked like cheese….not Whole30! But, alas, it was trusty ol’ gut-healing jicama found in this to-die-for Jicama, Carrot & Radish Slaw by Madeline of @naturalhormonehealing.
I highly recommend making this salad as it contains prebiotics (which feed your gut good bacteria) and….it is really tasty. I placed it plain atop my lamb burger, but try it with the Ginger Tahini Salad Dressing…mmm!
JICAMA, CARROT & RADISH SLAW WITH GINGER TAHINI SALAD DRESSING (serves 6 as side dishes)
1 medium to large jicama, peeled & quartered
2 large carrots, peeled
1 bunch of red radishes (8-10)
1 Tbs. of tahini (sesame seed paste, sold with nut butters and often in the Kosher section at your market)
1/3 cup of olive oil
1/4 cup of apple cider vinegar
1/2 tsp. of Dijon mustard
1 tsp. of coconut aminos
1 tsp. of Red Boat fish sauce
1″ of fresh ginger, peeled and minced
Garnish: micro greens
In a salad bowl, grate the jicama, carrot and radish (or use the shredding attachment on your food processor).
In a high-speed blender, mix all the dressing ingredients until the dressing is creamy and well combined.
Stir the dressing into the slaw.
Garnish with a handful of micro greens.
This salad will store in your fridge for 5 days. I love it and will feast from it throughout the week.
Hope you enjoy this recipe by @naturalhormonehealing!