Jicama and pomegranate slaw recipe for a fresh side dish

Ingredients for Jicama and pomegranate slaw

• 1 jicama (about 1.1–1.4 kg), peeled, cut into 0.5 cm sticks

• 1 medium pomegranate, seeds removed

• 75 g red onion, sliced thinly

• 30 g fresh coriander, finely chopped

• 30 g fresh mint, finely shredded

• 120 ml extra virgin olive oil

• 80 ml freshly squeezed lime juice

• 30 ml pomegranate treacle (optional)

• 2.5 g sea salt

How to make Jicama and pomegranate slaw

1. Place the jicama, pomegranate seeds, onion, coriander, and mint in a large salad bowl.

2. In a small bowl, whisk together the olive oil, lime juice, pomegranate molasses, and salt to make the dressing.

3. Pour the dressing over the salad and toss until the jicama is well coated.

4. Chill the salad for 20 minutes before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.