You see jicama in most health-food stores but probably wonder what to do with it. This crunchy and yummy root gets its sweet flavor from inulin, which is a prebiotic, or food for the probiotics in your gut. This salad couples jicama with the mighty phytoestrogenic pomegranate; I hope it becomes one of your favorites.
See also Roasted Beet and Pomegranate Hummus
Excerpted from Cooking for Hormone Balance by Magdalena Wszelaki, HarperOne, 2018. Reprinted with permission.
1 2½-to 3-pound jicama, peeled and cut into ⅛-inch sticks
1 medium pomegranate, seeds removed
½ red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
½ cup loosely packed fresh mint, finely shredded
½ cup extra virgin olive oil
⅓ cup freshly squeezed
2 tbsp pomegranate
½ teaspoon sea salt
Place the jicama, pomegranate seeds, onion, cilantro, 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.