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By Ann Louise Gittleman, PhD, CNS
Jicama is definitely a Fat Flush favorite! It is a crunchy alternative to cabbage and tastes similar to water chestnuts – only sweeter. Jicama is quite delicious when served raw. This slaw is terrific with any fish dish.
Makes 4 servings.
- 12 ounces jicama, peeled and cut into thin strips
- 1 red onion, thinly sliced
- 1 carrot, grated
- 1 cucumber, cut into thin strips
- 1 cup parsley, chopped
- ½ cup apple cider vinegar
- ½ teaspoon dill
- 3 tablespoons flaxseed oil
- 3 garlic cloves, minced
- Juice of 1 lemon
In a large bowl, place the jicama, onion, carrot, and cucumber and set aside. In a jar, put the parsley, vinegar, dill, flaxseed oil, garlic, and lemon juice and shake well. Pour the dressing over the jicama mix and toss lightly.
Add ½ sliced whole fennel bulb for an intriguing taste sensation and substitute lime juice for the lemon.
Add toasted pumpkin seeds or sunflower seeds to the slaw.
About the Author
Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of over 30 books on health and nutrition. For more information, see www.annlouise.com and facebook.com/annlouisegittleman.
Reprinted with permission from The New Fat Flush Cookbook by Ann Louise Gittleman, PhD, CNS (McGraw-Hill Education, 2017). Copyright © 2017 by Ann Louise Gittleman.
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Check out these other delicious and nutritious recipes from Ann Louise Gittleman:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2017 | Volume 41, Number 2
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