JICAMA AND POMEGRANATE SLAW

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Jicama and Pomegranate Slaw image

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Side     Salad     Jícama     Pomegranate     Lime Juice     Cilantro     Mint     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 6-8 servings

Number Of Ingredients 11

Salad:
1 (2 1/2-3-pound) jicama, peeled and cut into 1/8-inch sticks
1 medium pomegranate, seeds removed
1/2 red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh mint, finely shredded
Dressing:
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons pomegranate molasses (optional)
1/2 teaspoon sea salt

Steps:

  • Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
  • In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
  • Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

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