From EatingWell: September/October 2007
Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.
- 1/3 cup packed chopped fresh cilantro, plus leaves for garnish
- 2 tablespoons chopped fresh mint, plus leaves for garnish
- 1-2 tablespoons minced jalapeño pepper
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup lime juice
- 1/3 cup extra-virgin olive oil
- 1 1-pound jÃcama, (see Note)
- 1 tart green apple, cored (not peeled)
- 2 navel oranges
- 2 avocados, diced
- 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.
- 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.
- 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.
Tips & Notes
- Note: JÃcama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.
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.
Nutrition Bonus: Vitamin C (120% daily value), Fiber (32% dv), Potassium (17% dv).
Carbohydrate Servings: 1
Exchanges: 2 fruit, 4 1/2 fat
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- September/October 2007