CRISPY JICAMA AND FENNEL SLAW:
About 1/2 head of white cabbage
1 small seedless cucumber
1 small fennel bulb (or half if larger)
1 med sized jicama
Handful sugar snap peas
Fresh dill or parsley
DRESSING:
2 Tbs. olive oil
2 Tbs. lemon or lime juice
1 tsp. umeboshi plum vinegar *
1 tsp. maple syrup
Cut the cabbage in half, remove the stalk and finely shred. Cut the cucumber, fennel and jicama into thin julienne strips. Trim the sugar snap peas and cut into thin julienne.
Put the veggies into a mixing bowl, drizzle with the dressing ingredients and toss well.
- Umeboshi plum vinegar is a salty seasoning from Japan – if you can’t find it you can use another vinegar such as apple cider or brown rice vinegar and add ¼ tsp. sea salt. If using salt, toss the veggies first with the salt until they wilt slightly then add the remaining ingredients.