Active Time

　　10 minutes

　　Total Time

　　30 minutes

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

　　

Ingredients

6–8 servings

　　

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

　　

Step 1

Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.

　　

Step 2

In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.

　　

Step 3

Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

　　From Cooking for Hormone Balance Copyright © 2018 by Magdalena Wszelaki. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.