Jicama slaw: 1 bowl, no heat, crisp and bright

Jicama looks like a potato and eats like a crisp apple, with none of the nightshade concern of an actual potato. You peel it, cut it into thin matchsticks, and toss it with a simple oil-and-acid dressing. No cooking, 1 bowl, and a short chill while the flavors settle in.

Jicama is a source of vitamin C, involved in collagen formation and immune function, and a source of fiber, including the kind that feeds the gut microbes you are working to nourish. Eating something raw and crunchy is a genuine, simple pleasure.

The dressing is olive oil, lime, and a touch of apple cider vinegar, brightened with cilantro and green onion and rounded with a little honey, used sparingly, just a teaspoon across the whole bowl. Make a big batch at the start of a full week; it keeps its crunch, travels well in a jar, and is there waiting when you have little to give the kitchen.

Ingredients

• 1 large jicama, peeled and julienned
• 2 stalks green onion, sliced
• 1/4 cup chopped cilantro
• 1/4 cup extra virgin olive oil
• 1/8 cup lime juice
• 1 tsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt

(No AIP swaps needed; this dish is fully elimination-phase compliant as written.)

Method

Add the julienned jicama, sliced green onion, and chopped cilantro to a single bowl.

Pour in the olive oil, lime juice, apple cider vinegar, honey, and sea salt.

Toss until everything is evenly coated.

Chill at least 30 minutes before serving so the flavors settle into the jicama.

A word on keeping it easy

This is a true flare-day and travel recipe. No heat, no special equipment, one bowl. Make it ahead, keep it cold, and pair it with any roasted meat for a complete plate on the days you have little to give the kitchen.

*Adapted from acleanplate.com*