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

 

Dressing:

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

 

  1. Toss almonds with maple syrup & cayenne and bake 10-12 minutes.
  2. Whisk together dressing ingredients.
  3. Combine veggies & herbs and toss with dressing. Top with nuts.