This cabbage salad has a tangy tropical twist with crunchy chopped jicama and juicy mango slices. Jicama is a root vegetable that is rich in vitamins and minerals. If you can’t find it in stores, red bell pepper works well as a substitution.
½ cup pepitas or pumpkin seeds
½ cup sunflower seeds
½ head red cabbage, sliced thinly
½ jicama, peeled and chopped
1 mango (firm), sliced
¼ to ½ cup cilantro, chopped
½ cup pepitas or pumpkin seeds, toasted
½ cup sunflower seeds, toasted
Juice from 2 limes
¼ cup rice wine vinegar
2 tablespoons honey
¼ cup extra-virgin olive oil
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Coat a skillet with cooking spray and toast seeds until brown, about 10 minutes.
- Combine toasted seeds, cabbage, jicama, mango, cilantro, lime juice, vinegar, honey, and olive oil in a large bowl. Add salt to taste.
- Serve immediately or transfer to an airtight container. Slaw can be stored up to 3 days in the refrigerator.