Did you know that for best health, we should be eating 10 servings of fruit and vegetables a day? That may sound daunting, but it’s really not as hard as you might think. A serving is 1/2 a cup of veggies or 1 cup of leafy greens. With all of the amazing seasonal produce available right now, eating fruit and veggies is a cinch. This week I’m going to help you get your veggie on by bringing you ‘A Salad A Day’. Each day, a new salad to inspire your taste buds and nourish your body. Eating vegetables has never been so delicious!I’ve been making this salad for years.
If you’ve never had jicama before, I recommend trying it like this. Jicama is crunchy, light, bright, and refreshing–a cross between a water chestnut and an apple–and, paired with green grapes, herbs, and chile, it makes a mean slaw. You can find jicama in most latin super markets or well-stocked grocery stores. In Toronto, it’s easy to get in Kensington Market.
- 1.5 lbs jicama, cut into matchsticks
- 2 cups of halved green grapes
- 1 long red chile, seeded and sliced thinly
- 5 tbsp rice vinegar
- 2 tsp honey
- 1 thai bird chile, seeded and finely diced
- ½ cup cashew pieces, toasted
- ½ cup roughly chopped cilantro
- ¼ cup roughly chopped mint
- Salt, to taste
- Combine the jicama, grapes, and long red chile pieces in a large bowl.
- In a smaller bowl or jar, whisk together the rice vinegar, honey, and thai bird chile until the honey is combined. Toss it with the slaw.
- Toss in the cashew pieces, cilantro, and mint.
- Allow it to sit for about 15 minutes so that the flavours can meld.
- Taste for salt and adjust if necessary.
For more salad ideas, check out my recipe page.