6 cups shredded red cabbage
4 cups jicama, peeled and julienned
2 Tbs. chopped fresh mint
1/4 cup finely chopped cilantro, parsley or basil
1/2 cup sliced almonds, toasted with 1 Tbs. maple syrup
Pinch of cayenne
1/2 tsp. seeded & diced jalapeno
3 Tbs. rice vinegar
1 Tbs. fresh lime juice
1/4 cup tamari
3 Tbs. maple syrup
1 tsp. toasted sesame oil
1 Tbs. minced fresh ginger
Pinch of sea salt
- Toss almonds with maple syrup & cayenne and bake 10-12 minutes.
- Whisk together dressing ingredients.
- Combine veggies & herbs and toss with dressing. Top with nuts.