Serves 4

Ingredients

Salad
1 medium jicama, peeled and finely shredded
¼ napa cabbage, finely shredded
¼ red cabbage, finely shredded
3 medium carrots, peeled and finely shredded
1 mango (not too ripe), peeled and cut into matchsticks
1/4 cup finely chopped cilantro leaves

Dressing
1 lemon, freshly squeezed
2 tablespoons apple cider or rice vinegar
1 teaspoon honey or other natural sweetener
1 clove of garlic, peeled and crushed
1 teaspoon sea salt
Dash of pepper
¼ cup olive oil

Directions

1. Place jicama, cabbage, carrots and mango in a large bowl.
2. In a medium bowl (or blender), whisk together the lemon juice, vinegar, honey, garlic, salt and pepper
4. Mix in the olive oil and blend until well combined. Taste and adjust seasoning
3. Pour the dressing over the vegetable mixture and toss to coat well.
4. Fold in the cilantro.
5. Let sit at room temperature for 15 minutes before serving.

Recipe by Health Supportive Chef Ruth Fehr