Mango-Almond Jicama and Cabbage Salad
Try this Mango-Almond Jicama and Cabbage Salad recipe, or contribute your own.
Try this Mango-Almond Jicama and Cabbage Salad recipe, or contribute your own.
- salt to taste
- 1 tablespoon rice vinegar
- 1/4 easpoon red pepper flakes
- for the dressing:
- for the rest:
- 2 tablespoons freshly squeezed lime juice
- 1 cup cooked edamame
- 1.5 cups diced mango (about 1 full mango)
- 1.5 tablespoon chopped cilantro
- 1/4 up unsweetened almond milk
- 1 medium jicama peeled blade c
- 1 cup diced scallions
- 1 cup of spiralized red cabbage (using blade a)
- Carbohydrate 0.67507812452956 g
- Cholesterol 0 mg
- Fat 0.00578124999511282 g
- Fiber 0.0328750003782657 g
- Protein 0.0337593749714615 g
- Saturated Fat 0.000618124999477468 g
- Serving Size 1 1 Serving (14g)
- Sodium 872.436875000216 mg
- Sugar 0.642203124151294 g
- Trans Fat 0.00252343749786681 g
- Calories 3 calories
Step-by-step
- Place all of the ingredients for the dressing into a blender and blend until smooth.
- Taste and adjust, if necessary.
- Combine the jicama noodles, scallions, edamame and spiralized cabbage into a large mixing bowl and toss to combine.
- Drizzle with the dressing, toss again and set aside in the refrigerator.
- Let chill for 10 minutes, then toss together and plate.
- Garnish each bowl with avocado.
Jicama anchors this entire bowl, providing a water-dense crunch that holds its structural integrity under heavy dressings far longer than traditional leafy greens ever could. Raw root vegetables require precise mechanical preparation to avoid a woody mouthfeel, making the choice of slicing blade paramount for successful integration. When fibrous strands are broken down uniformly, the subsequent dressing coats every surface area evenly without pooling at the base of the mixing bowl.
Judging Doneness and Texture Without Equipment
Since this preparation involves zero thermal application, indicators of completion rely entirely on tactile and visual assessments. Blend the almond milk, lime juice, rice vinegar, red pepper flakes, and salt until the liquid reaches total opacity, which signifies that the fats and acids have formed a stable suspension. Chill the tossed vegetables for precisely ten minutes in the refrigerator to allow the cell walls of the cabbage and scallions to relax slightly while retaining their characteristic snap. Over-macerating the ingredients past fifteen minutes will cause the salt to draw out excessive moisture, resulting in a watery pool at the bottom of the serving dish.
- If the dressing separates into oily layers before pouring, pulse the blender for an additional five seconds at high speed.
- Substitute regular soy milk for unsweetened almond milk at a one-to-one ratio if dietary restrictions require a nut-free alternative.
- Store un-dressed vegetable mixtures in a sealed container lined with a dry paper towel for up to twenty-four hours to maintain crispness.
