breadcrumb

Jicama Slaw

Servings

6

Serving 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.

Jicama Slaw

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.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

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.

"Orange is the happiest color."

Frank Sinatra