Want to read full Journal ?

Join
Price-Pottenger

Access to all articles, new health classes, discounts in our store, and more!

See Member Benefits
Already a member? Log in here.

Jicama Slaw

Ann Louise Gittleman recipe Jicama Slaw flaxseed oil lemon juice parsley garlic cucumber apple cider vinegar dill red onion carrot

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 Directions In a large bowl, place the jicama, onion, carrot, and...

For Members

Sign Up For Our newsletter

Get your free Dr. Price Cod Liver Oil E-Book