Ingredients
Serves 6
Dressing:
- Zest of one lime
- 3 tablespoons raw cashew butter
- 6 tablespoons fresh lime juice, divided
- 1 tablespoon raw apple cider vinegar
- 1 small clove garlic, crushed
- 3 tablespoons extra virgin olive oil or cold pressed flax oil
- Large pinch sea salt, plus more to taste
Slaw:
- 1 medium –large jicama, julienne (5 cups)
- ¼ medium red cabbage, thinly sliced (2 cups)
- 1 medium fennel bulb, cored and thinly sliced
- 2 watermelon radishes, shaved
- 3 radishes, shaved
- 2 scallions thinly sliced
- 3 tablespoons toasted pumpkin seeds
- 1 ripe avocado, sliced
- 2 cups cilantro leaves
The Prep
Make the dressing:
Add the lime zest, cashew butter and half the lime juice to a small bowl and stir to combine. Once smooth stir in remaining lime juice, vinegar and garlic then stir in olive oil and salt. If the mixture is too thick to coat the salad, stir in a little water until you get desired consistency. Set aside.
Make the salad:
In a large bowl add the jicama, cabbage, fennel, radishes and scallions; toss to combine. Drizzle dressing over salad and toss again. Taste for salt and add more if needed—you will probably need it. Sprinkle with pumpkin seeds and top with avocado and cilantro. Serve.
