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Jícama-Apple Slaw

September/October 2007

Your rating: None Average: 3 (14 votes)

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



READER'S COMMENT:
"loved this salad - beautiful fresh flavors and easy with the food processor. "
Jícama-Apple Slaw Recipe

Makes: 6 servings, generous 1 cup each

Active Time:

Total Time:

Ingredients

  • 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 jícama, (see Note)
  • 1 tart green apple, cored (not peeled)
  • 2 navel oranges
  • 2 avocados, diced

Preparation

  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.

Tips & Notes

  • Note: Jícama 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.

Nutrition

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

Recipe Categories

Servings
6
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Picnic
Vegan
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Mexican
Southwest
Ease of Preparation
Moderate
Total Time
45 minutes or less

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