My last post was all about jicama; what it is, the nutritional benefits and how to eat it.
This jicama salad isn’t just jicama, it’s loaded with colourful vegetables to give you all the phytonutrients and antioxidants your little heart desires, literally.
What’s a phytonutrient?
Phyto means plant, and we all know what nutrients are, so it’s basically a fancy word for all the awesome goodness that we get from eating plants. Kind of a no-brainer really!
Where do phytonutrients come from?
Mama Earth and all her infinite wisdom made the colour of plants determine their nutrients and you may have heard of some of them:
Red/orange/gold = Carotenoids
Carotenoids act as important anti-aging antioxidants, one of which being betacarotene which is rich in, you guessed it, carrots! You can also find carotenoids in sweet potatoes.
Blue/purple/pink = Flavanoids
Flavanoids act as powerful antioxidants and can bind to toxic metals and remove them from the body. They also help to synthesize vitamin C, have an antibiotic/anti-infection effect, deal with capillary fragility and are most famously anti-carcinogenic (inhibit the development of cancer). You can find flavanoids in berries, cherries, grapes, melon, citrus fruits, broccoli and lots more.
Purple/red = Betaine/Betalains
Betalains and Betaine are anti-inflammatory and promote detoxification. You can find betalains in swiss chard, rhubarb and of course, beets!
Chlorophyll = Green
Chlorophyll is what makes plants green. It helps to build blood and protect against cancer. You can find chlorophyll in wheat grass, algaes like spirulina and chlorella, sea weed and green vegetables.
Back to the jicama salad!
For this bad boy you’re going to need a spiralizer. I can’t recommend a spiralizer enough, they’re relatively cheap (around $40) and are a simple way to make veggies more fun – as if they’re not fun enough already, I mean, phytonutrients people!
You can make zucchini noodles for pasta, spiral sweet potato fries and of course, this yummy jicama salad!
- 1 large yellow beet spiralized
- 1 carrot spiralized
- 1/2 large jicama chopped
- 1/2 napa cabbage chopped
- 1/2 cucumber spiralized
- handful cilantro chopped
- 1/4 can coconut milk
- tbsp lime juice
- tsp hot chili paste (sambal oelek)
- tbsp nut butter (optional)
In a large bowl mix all spiralized and chopped veggies together, plus the cilantro.
In a small bowl mix coconut milk, lime and chili paste together and pour over the salad. Feel free to add a little nut butter to the dressing to give it a little more of a thai inspired flavour.
Toss until combined. Enjoy!