Pineapple Jicama Slaw

Recipe from Skinny Taste Fast & Slow

Husband-Tested in Alice’s Kitchen

Serves 4

This is a light, healthful, refreshing salad to make on a hot day. It will go well with grilled fish or chicken or even tacos.  

1 Tablespoon unseasoned brown rice vinegar

2 Tablespoons pineapple juice

Pinch of kosher salt

Freshly ground pepper, to taste

2 cups shredded cabbage

1 cup peeled and julienned jicama*

1 cup finely chopped fresh pineapple or canned pineapple chunks (I used the canned pineapple with its own juice, not with syrup.)

¼ cup sliced scallions

3 Tablespoons chopped fresh cilantro

In a medium bowl, whisk together the rice vinegar, pineapple juice, salt and pepper.  Add the remaining ingredients and toss well.  Serve.

*Notes:

·      Jicama (also known as the Mexican water chestnut) is a bulbous root vegetable.  It’s an excellent source of fiber and vitamin C. 

·      Peel the jicama before using.  You will need a heavy, sharp knife to cut the jicama.  You can also use a spiralizer to spiralize the jicama for this salad.

·      I usually shred jicama to use for a little crunch in wraps and sandwiches. 

·      I also cut jicama into sticks for snacking.  I like to mix equal parts of salsa and plain Greek yogurt and then dip the jicama sticks for a healthful snack.

Nutritional Info: (3/4 cup serving) 32 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 8 g carbohydrates; 2 grams fiber; 0.5 g protein; 4 g sugars; 18 mg sodium