Heart of Palm, Jicama & Asparagus Cabbage Salad with Tangerines & Maple Sriracha Pecans -

Heart of Palm, Jicama & Asparagus Cabbage Salad with Tangerines & Maple Sriracha Pecans -

Heart of Palm, Jicama, Asparagus, Cabbage, Tangerines, and Maple Sriracha Pecans all in one salad?  Yes, it’s true.  I know that sounds like a motley crew of ingredients but you have to trust me on this one.

I tend to be a play-it-safe kind of gal.  It’s very easy for me to stay in my comfort zone.  However, it is the times that I take blind leaps of faith that yield the best results.  When I go running, I have a very specific path that I follow, however, when I decide to take a random route and explore a new place is when I feel most alive.  I used to pre-plan every minute of every trip I would ever take, but the decision to sell almost everything I owned and leave for Europe for nearly a year with no concrete plan in mind, was one of the greatest, most life-changing things I ever did.  The times I let my imagination go a little wild are when I create some of my favorite things in the kitchen.

Ingredients

  • 2 tablespoons maple syrup
  • 3 teaspoons Sriracha sauce
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon smoked salt (or regular sea salt)
  • a few dashes of smoked paprika
  • a couple dashes of cayenne pepper
  • 2 cups chopped pecans
  • salt to taste (optional)
  • 12-15 stalk of asparagus, chopped into quarters
  • olive oil spray
  • salt and pepper to taste
  • 4 cups shredded cabbage
  • 1/2 bulb of jicama, peeled and chopped into matchsticks
  • 6-7 heart of palm stalks, rinsed
  • 2 tangerines, peeled and segments removed
  • 1/4 cup sherry vinegar
  • juice of 1 lemon
  • 1-2 teaspoons agave syrup
  • salt and pepper to taste
Read the whole recipe on Keepin' It Kind