I made this salad/slaw to go with a Mexican-ish meal. Because it got better 24-48 hours after being dressed and stored in the refrigerator, I also enjoyed it as a side dish for lunchtime sandwiches. If you're not used to cooking with jicama, it's a crisp, watery tuber vegetable, also known as a "Mexican Turnip".
The Nutrition Rundown: Because this salad is high in fiber, an excellent source of vitamins A and C as well as low-calorie, it is described as a particularly "nutrient-dense" dish!
Cabbage Citrus Salad with Carrot and Jicama
For the Salad:
1 head red cabbage, shredded or sliced thin
4 large carrots, shredded (I used a vegetable peeler to get small strands)
1 jicama, peeled and sliced into matchsticks
1 shallot, sliced thin
1/4 cup pepitas or sunflower seeds
For the dressing:
1/2 cup light sour cream
Juice of 4 limes
Juice of 1 orange (or ~1/4 cup)
1/4 cup cilantro, finely chopped
2 Tbs olive oil
Salt and Pepper
1. Toss cabbage, carrots, jicama, and shallot together in large bowl.
2. Whisk together ingredients for dressing and pour over salad. Toss to coat.
3. Sprinkle seeds over salad just before serving.