Jicama & Chicory Salad with Miso Remoulade

HomeClinics & ProgramsELLICSR KitchenJicama & Chicory Salad with Miso Remoulade

Skill Level	Easy

Preparation Time	10 minutes	Total Time	20 minutes
Servings	4	Cost Per Serving	$1.75

Jicama & Chicory Salad

1	Medium Jicama, peeled and grated (or julienned into matchsticks)
1 head	Chicory or Endive, julienned
1/2 cup	Orange Segments
To Taste	Sea Salt and Freshly Ground Black Pepper

Miso Remoulade

In a large bowl combine mustard with miso paste, lemon juice, orange juice and shallot. Mix well. Slowly pour in the oil and continue to whisk well until the dressing thickens up. Stir in the herbs and zest. Refrigerate dressing
Combine 2 tbsp of the dressing with the jicama and season to taste. Toss the endive with the orange segments and add to the salad. Serve.

PDF link to nutrition facts table for jicama & chicory salad

Chicory is one of the highest food sources of inulin, a fibre that promotes a healthy balance of good bacteria in the colon, helps lower “lousy” LDL cholesterol levels, and prevents constipation. Inulin from chicory is added to foods such as yogurt, breakfast bars, ice cream and margarine. Because inulin has a smooth texture, it acts as a good replacement for fat in these products.
Jicama is also an excellent source of inulin fibre. One cup of raw, sliced jicama provides half of the vitamin C most people need in a day. Vitamin C helps promote collagen production, a protein needed for healthy skin and wound healing.
Miso is a fermented soy bean paste that is part of the traditional Japanese diet. The fermentation process has been shown to increase the amount of antioxidants in the soy and help to break down isoflavones so they are more easily absorbed by the body. Isoflavones are plant chemicals that may help lower “lousy” LDL cholesterol levels and may lower the risk of getting breast cancer as an adult when eaten throughout childhood. In animal studies, miso has been shown to protect healthy cells from damage from radiation, and also prevent tumour growth.