Sometimes I get ambitious and buy cabbage. Irregardless of the actual size of said cabbage, I can never, ever finish it. But I always think "Today's the day! I'm going to finish an entire cabbage!" because I'm a dietitian and I set goals like that. Please note, I have yet to make it happen. However, this is one more recipe where I get a little closer. Because the purple cabbage is paired with a sweet, crisp jicama, I find it more enjoyable to eat. To some people, cabbage and other cruciferous vegetables can be really strong and sulfurous...but you just need to pair it with something sweet and something a little fatty. In this case it's jicama + peanut coconut dressing. Another example of a pairing that works with those same concepts would be brussels sprouts + apple + bacon. And that's a lesson you can use over and over again. Vegetable class dismissed. 

Jicama Cabbage Slaw with Peanut Coconut Dressing

One of the reasons I love slaws like this is it makes healthy options like cabbage interesting. Cabbage is packed with fiber to keep you full and with under 50 calories per cup, it's a smart choice when it comes to nutrient dense, calorie light. There are also lots of studies being done on the antioxidants within cabbage for cancer prevention. I KNOW. Poor cabbage never gets the antioxidant buzz-word spotlight, but as un-sexy as cabbage is, it deserves props too. 

Jicama Cabbage Slaw with Peanut Coconut Dressing

Jicama Cabbage Slaw with Peanut Coconut Dressing


/// Ingredients /// 

  • 2 cups purple cabbage, shredded
  • 1 medium jicama, peeled and julienned 
  • 1 handful fresh cilantro (leave it out if it tastes like soap to you)
  • 2 tablespoons natural peanut butter
  • 1/2 tablespoon coconut jam
  • juice of 1 lime
  • 1/3- 1/2 cup rice wine vinegar (adjust for personal thickness preference)
  • 1/4 teaspoon sesame oil

/// Directions /// Remove outer leaves of the head of cabbage. Shred cabbage using a large knife to create long, thin strands. Peel jicama, removing the fibrous tan layer. Use a julienne peeler or some kick ass knife skills to create long, thin strands of jicama. Toss jicama and cabbage together. 

In a small bottle or jar or a small bowl, add peanut butter, coconut jam, lime juice, rice wine vinegar and sesame oil together. Whisk or shake to combine and emulsify dressing ingredients. Pour over top of the slaw and garnish with fresh cilantro.

Salad Accessory Spotlight: I can't wrap up this post without mentioning this adorable mint quilted bowl. This is part of a series of textured bowls in a million different colors and patterns from West Elm. It's the smallest size and also the perfect size for pre-portioned snacks. 

Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.