Carrot-Jicama-Broccoli Slaw

¼ C Bragg’s apple cider vinegar

2 T Nama shoyu

½ t Umeboshi plum paste

2 T Agave nectar OMf

1/8 t Sriracha hot sauce

½ t Pepper, freshly ground

2 T Cilantro, chopped

1 Garlic clove, minced

½ oz. Red onion, thinly sliced

2 Carrots, large (approx. 8oz)

½  Jicama, large (approx. 8oz)

2 Broccoli stems, peeled (approx 4oz)

1.5 T Sesame oil

Combine vinegar, shoyu, plum paste, agave, hot sauce, pepper, cilantro, garlic, and

red onion in a bowl and allow to stand for several minutes while you prepare the

vegetables. Do not peel the carrot, simply scrub well, peel the jicama, and the

broccoli stems. Using a “benriner” (Chinese mandoline), or other uniform slicer, shred

the carrots, jicama and broccoli and add to vinegar mixture. Toss well to coat, add

sesame oil. Allow to stand for at least 1 hour to marinate, or overnight.

OM factor:

Agave Nectar

Agave nectar is a wholesome sweetener made from the Agave cactus. The nectar is

expressed out of the center of the cactus, and filtered. The resulting liquid is as much

as 92% natural fructose, which is a low-glycemic sugar found mostly in fruits. It is

approximately twice as sweet as sucrose (cane sugar), so less is needed for a desired

effect, and does not raise blood sugar levels as quickly because of a complicated

process required to metabolize it. Raw agave is a whole food, therefore, it also

contains a higher level of nutrients and minerals that processed sugars do not, and is

desirable for greater health. Agave can be used to sweeten teas, a topping for yogurt

and fruit, or anywhere sugar is called for!