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20 minute dinner recipes

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Jícama-Apple Slaw


From EatingWell:  September/October 2007

Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.

6 servings, generous 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes



  1. Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.
  2. Using a small, sharp knife, carefully peel jcama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jcama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jcama and apple in the processor. Add to the bowl with the dressing.
  3. Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel.) Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.


Per serving : 288 Calories; 20 g Fat; 3 g Sat; 10 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 3 g Protein; 8 g Fiber; 296 mg Sodium; 584 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 fruit, 4 1/2 fat

Tips & Notes