Want to add more colour to your plate? This purple blackberry jicama cabbage salad will not only bring on the purple hues, but will also add green and red, along with a diversity of textures with crisp jicama and crunchy toasted pecans for a summer side salad that goes well with whatever mains you throw at it. Now go out there and take advantage of the abundance of fresh blackberries that are ripe for the picking (at least here on the west coast anyway!).
Vegan Keto Purple Blackberry Jicama Cabbage Salad Recipe
Ingredients:
- ½ teaspoon kosher salt
- 1 cup red cabbage thinly sliced
- 4 cups baby spinach
- 1 cup jicama, sliced into matchsticks
- ¼ cup red onion, thinly sliced
- 1 cup fresh blackberries
- ¼ cup pecans, roasted and chopped
- 2 tablespoons raw cider vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon keto maple syrup or sugar-free honey substitute
- ¼ fresh goat cheese, crumbled (*optional if not vegan)
Directions:
In a small bowl, rub the cabbage with salt, cover with water, and soak for at least 20 minutes (up to a few hours). Drain and dry right before preparing to keep it crunchy. Set aside.
In a large mixing bowl, toss together spinach, jicama sticks, and blackberries. Toss in cabbage.
In a small bowl, whisk raw cider vinegar, olive oil, Dijon, and keto maple syrup. Pour over salad and toss to coat. Sprinkle with toasted pecans and toss. Sprinkle goat cheese overtop (if using). Serve immediately.
Did you make this vegan keto purple blackberry jicama cabbage salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
