Jicama Slaw
Servings
6Serving size
about 1 cup
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied or divided by 2. Keep refrigerated up to three days. This recipe is actually better the second day.
Ingredients
| 1 1/2 lb Jicama (peeled and matchstick) |
| 2 medium (2-1/2 inch dia) Tangerines, (mandarin oranges), raw (peeled and sectioned) |
| 1/4 cup Pumpkin seeds (dried pumpkin seeds) |
| 1/2 tsp. Lime zest (minced) |
| 1 lime yields Lime juice, raw |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/3 Tbsp. Honey |
| 1/4 1/4 cup Coriander (cilantro) leaves, raw |
Instructions
Cut each section of the satsumas in half.
Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently.
Refrigerate until time to serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Jicama (also known as Yambean) makes a great base for a salad. It is slightly sweet and slightly crunchy and it can go in so many ways – savory, sweet, spicy or even tart. Cut it into sticks and serve it with other fresh veggies and dip at your parties – one cup has only 46 calories and a whopping 6 grams of fiber.