Another crunchy, refreshing, low calorie side dish for summer

I’m still on somewhat of a  jicama kick, especially in this hot weather. This time I paired it with red cabbage, one of my favorite glucosinolate laden veggies (the cancer fighting compounds found in several cruciferous vegetables.). I used the same simple method as with the Jicama “Super Immunity” Salad and most of the same ingredients (makes about 4 servings):


1/2 whole large jicama peeled and sliced on the mandoline  – “french fry” blade

1/2 large head of red cabbage, thinly shredded

1/4 red pepper, thinly sliced

2-3 cloves of garlic, thinly sliced

1/2 red onion, thinly sliced

1/2-1 teaspoon olive oil

1 tablespoon red wine vinegar

Juice of 1 fresh lime

Fresh Basil

Salt to taste


Slice up the jicama and put in a big bowl. Then add the cabbage, pepper, onion, ginger and garlic. Add red wine vinegar and sesame oil and combine all ingredients so that each ingredient is equally coated. Chop up the fresh basil, add it to the mix. Squeeze the fresh lime over the mix, add your salt . Combine once more and then cover and refrigerate for a minimum of 10 minutes.


This slaw gives an added antioxidant boost due to the pigments in the cabbage called anthocyanins. These provide the beautiful purple/reddish color and are thought to offer protection against several diseases such as cancer and heart disease.

~75 calories per serving and 6 grams of fiber per serving!