Yacon - Red Cabbage - Grapefruit Salad

This recipe is based on a recipe by Charles Phan, the chef-owner of San Francisco's The Slanted Door. We use yacon instead of jicama, which is easy to grow and tastes very refreshing! Yacon root fibre is a prebiotic that aids digestion and promotes the growth of beneficial probiotic bacteria in the gut, while inhibiting toxic bacteria. It stores its carbohydrates as inulin rather than starch making it an ideal food for diabetics.



•  2 cups finely shredded red cabbage

• Levelled tsp sea salt or Himalayan salt

• 2 teaspoons toasted sesame or olive oil

• 2 tbsp tamari sauce (gluten-free soy sauce)

• 1 tablespoon rice wine vinegar, or apple cider vinegar

• 1 tablespoon honey or agave syrup

• 1 teaspoon minced garlic

• 1 small chili pepper, minced, or dried red pepper flakes to taste

• 1 lime, freshly juiced

• 1 cup yacon root or daikon radish

• 1/2 cup finely grated carrots

• Salt and pepper, to taste

• 2 grapefruits, segmented, tough membranes removed

• 1/2 cup coarsely chopped mint leaves - optional

• 1/4 cup chopped candied pecans or walnuts -optional (see instructions below)

Place cabbage in a bowl and mix with salt. Crush it between your hands or pound in bowl with wooden stomper. Set aside. Combine oil, tamari sauce, vinegar, honey or agave syrup, garlic, chili, and lime juice. Finely grate yacon root and carrots, add the cabbage and immediately mix with the prepared dressing.

Add salt and pepper and more lime juice to taste. Divide among 4 plates and top with mint if used, nuts, and grapefruit.

Makes 4 servings as a side salad

Tip Honey roasted pecans – Either preheat oven to 180°C and roast pecans in an even layer on baking sheet for 12 minutes or roast in pan for a few minutes. Melt honey in a small saucepan, add pecans and cook over medium heat for 4 minutes. Stir regularly to combine. Transfer to a baking tray lined with parchment paper, separate with fork and cool completely.