Jicama and Pomegranate Slaw

Ingredients for Jicama and Pomegranate Slaw

• 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 coriander, finely chopped

• 1 cup loosely packed fresh mint, finely shredded

• 120ml extra virgin olive oil

• 80ml freshly squeezed lime juice

• 2 tablespoons pomegranate molasses (optional)

• 1/2 teaspoons sea salt

How to make Jicama and Pomegranate Slaw

Place the jicama, pomegranate seeds, onion, coriander, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.